Pumpkin Deviled Eggs
Get ready to spook-ify your Halloween spread with these adorable Pumpkin Deviled Eggs! These aren't your grandma's deviled eggs – we're taking this classic appetizer and turning it into a festive treat with an orange-colored yolk mix piped to look just like mini pumpkins. Perfect for Halloween parties, spooky snacks, or just a fun fall treat, these devilishly delicious eggs are sure to be a hit with kids and adults alike.
Equipment
- Saucepan
- Mixing bowl
- Piping Bag (or Ziplock Bag)
- Fork
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon paprika plus extra for garnish
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Orange food coloring (gel or liquid)
- Fresh chives cut into small pieces to resemble pumpkin stems
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove from heat, cover, and let sit for 12 minutes.
- Cool and Peel: Immediately transfer the eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs carefully.
- Prepare the Yolk Mixture: Cut the eggs in half lengthwise and gently remove the yolks. Place the yolks in a bowl.
- Mix the Filling: Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, paprika, garlic powder, salt, and pepper. Mix well until creamy.
- Add the Orange Color: Add orange food coloring to the yolk mixture, a drop at a time, until you reach your desired pumpkin-like shade.
- Pipe the Filling: Transfer the yolk mixture to a piping bag fitted with a large star tip. Pipe the mixture into the egg white halves, creating a pumpkin shape. If you don't have a piping bag, a ziplock bag with a corner cut off will work!
- Add the Stems: Garnish each deviled egg with a small piece of chive to resemble a pumpkin stem.
- Chill and Serve: Refrigerate the Pumpkin Deviled Eggs for at least 30 minutes before serving. This allows the flavors to meld together.
Notes
Substitutions: For a tangier flavor, try using Greek yogurt instead of mayonnaise. For added heat, add a pinch of cayenne pepper. Vegan? Use a plant-based mayo alternative and nutritional yeast to create the yolk filling.
Pro Tips & Variations: Add a teaspoon of baking soda to boiling water for easy peeling. Mayonnaise at room temperature yields smoother filling. Add cayenne or hot sauce for spice. Vegan options include vegan mayo with black salt. Naturally gluten-free recipe.
Storage & Reheating: Store leftovers in an airtight container, refrigerated up to 2 days. Freezing not recommended. Serve cold.