Description
Celebrate the fall season with these festive Pumpkin Patch Deviled Eggs. Creamy, tangy, and beautifully piped to resemble mini pumpkins, they are a fun and easy appetizer perfect for Halloween, Thanksgiving, or any autumn gathering. The smooth yolk filling gets a hint of paprika and mustard with optional food coloring for that vibrant pumpkin hue, topped with fresh chive stems to complete the look.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon paprika, plus more for dusting
- A tiny dash of orange food coloring (optional, for vibrant pumpkin color)
Garnish
- 2 tablespoons fresh chives, finely chopped (for stems and garnish)
Instructions
- The Foolproof Easy Peel Method: Carefully place eggs in a single layer in a saucepan. Cover them with cold water about 1 inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling rapidly, immediately remove the pan from heat, cover with a lid, and let the eggs sit for exactly 10 minutes. This prevents overcooking and makes peeling easier.
- Ice Bath Cooling: While eggs are sitting, prepare an ice bath by filling a large bowl with ice and water. After 10 minutes, transfer the hot eggs with a slotted spoon into the ice bath. Let them cool completely for at least 5 minutes. This helps the egg contract for easy shell removal.
- Peeling the Eggs: Gently tap each cooled egg on a hard surface to crack the shell all over. Roll the egg between your hands to loosen the shell, then peel it off under cool running water. The shells should slide off smoothly, leaving intact egg whites.
- Preparing the Egg Whites: Slice each peeled egg in half lengthwise. Carefully scoop out the yolks into a small bowl without breaking the whites. Arrange the empty egg white halves on a serving platter.
- Making the Filling: To the bowl with yolks, add mayonnaise, mustard, salt, pepper, and 1/2 teaspoon paprika. Add a tiny dash of orange food coloring if you desire a brighter pumpkin color. Mash thoroughly with a fork until smooth and creamy, pressing through a fine mesh sieve if extra smoothness is preferred.
- Piping the Yolks: Spoon the yolk mixture into a piping bag fitted with a star tip (like Wilton 1M). Pipe into each egg white half, swirling to form a plump, round pumpkin shape.
- Creating Pumpkin Ridges: Use the dull side of a knife or a toothpick to gently press slight indentations from the center top down the sides of each piped yolk to mimic pumpkin ridges.
- Adding the Stems: Take small bundles of 2-3 chive pieces (1/2 to 3/4 inch long) and gently insert them upright into the top center of each piped pumpkin to resemble stems.
- Final Garnish: Lightly dust the eggs and yolks with extra paprika for a warm hue. Sprinkle any remaining chopped chives around the platter for a fresh garnish.
- Chilling: Refrigerate the deviled eggs for at least 30 minutes before serving to allow flavors to meld and filling to set.
Notes
- For easy peeling, timing and cooling steps are crucial.
- Use a star piping tip for the best pumpkin shape, but you can also spoon or use a plastic bag corner.
- Orange food coloring is optional but gives a vibrant pumpkin color.
- Use fresh chives as stems; green onions would work as a substitute.
- Store leftovers covered in the fridge and consume within 2 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling, Piping
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 110
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
Keywords: deviled eggs, pumpkin deviled eggs, fall appetizers, Halloween recipes, Thanksgiving side dish, holiday party food
