Description
Turn ordinary deviled eggs into a festive fall masterpiece! With creamy, tangy yolks dyed pumpkin-orange and topped with little chive stems, these deviled eggs are the perfect combination of playful and delicious. They’re simple to make, adorable to serve, and guaranteed to wow your guests.
Ingredients
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6 large hard-boiled eggs, peeled
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3 tbsp mayonnaise
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1 tsp Dijon mustard
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½ tsp white vinegar (or apple cider vinegar)
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Salt and freshly cracked black pepper, to taste
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Orange gel food coloring
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Paprika (sweet or smoked), for garnish
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Fresh chives or green onion tops, for pumpkin stems
Instructions
1. Hard-Boil the Eggs
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Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
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Bring to a rolling boil over high heat, then cover and remove from heat. Let sit 10 minutes.
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Transfer eggs to an ice bath and chill completely.
2. Peel & Slice
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Crack and peel the eggs under cool running water. Pat dry.
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Slice each egg lengthwise and remove the yolks into a medium bowl.
3. Make the Filling
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Mash yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth.
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Add orange gel food coloring a drop at a time until you reach a vibrant pumpkin-orange hue. Taste and adjust seasoning.
4. Pipe or Spoon the Filling
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Transfer the filling to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped).
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Pipe the yolk mixture into the egg whites, building a tall, ridged “pumpkin” shape.
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If you don’t have a piping bag, spoon the filling and use a fork or small spoon to create ridges.
5. Garnish
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Lightly dust each pumpkin with paprika.
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Press a small piece of chive or green onion into the top as a pumpkin stem.
Notes
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Use older eggs for easier peeling.
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Chill the filling if it’s too runny before piping.
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Assemble just before serving to prevent drying or color bleeding.
Nutrition
- Calories: 60 cal Per Serving
- Carbohydrates: 1 g
- Protein: 3 g