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Pumpkin Patch Deviled Eggs Recipe

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These Pumpkin Patch Deviled Eggs are a festive twist on classic deviled eggs, featuring creamy, perfectly seasoned yolk filling tinted with a hint of orange to resemble mini pumpkins. Topped with fresh chive ‘stems’ and a dusting of paprika, they make an adorable and flavorful appetizer for fall gatherings and Halloween parties. The recipe includes foolproof steps for easy peeling and smooth filling preparation, ensuring beautiful results every time.

Ingredients

Scale

Eggs and Filling

  • 6 large eggs
  • 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

  1. Cook the eggs: Place the eggs carefully in a single layer in a saucepan and cover them with cold water about an inch above the eggs. Bring to a rolling boil over high heat. As soon as the water boils rapidly, remove the pan from heat, cover with a lid, and let the eggs sit undisturbed for exactly 10 minutes. This method ensures easy peeling and perfectly cooked yolks.
  2. Prepare an ice bath: While the eggs sit, fill a large bowl with ice and cold water. After 10 minutes, use a slotted spoon to transfer the hot eggs to the ice bath. Let them chill completely for at least 5 minutes, which helps separate the shell from the egg.
  3. Peel the eggs: Gently tap each cooled egg on a hard surface to crack the shell all over, then roll it between your hands to loosen. Peel the shell off under cool running water for easy removal, leaving smooth, intact egg whites.
  4. Slice and prepare egg whites: Cut each egg in half lengthwise. Carefully scoop out the yolks into a small bowl without breaking the whites. Arrange the hollowed egg whites on a serving platter.
  5. Make the yolk filling: Add mayonnaise, yellow mustard, salt, pepper, and 1/2 teaspoon paprika to the yolks. Add a tiny dash of orange food coloring if using for a vibrant pumpkin color. Mash and mix thoroughly with a fork until smooth and creamy. For extra smooth texture, pass the mixture through a fine-mesh sieve.
  6. Pipe the filling: Transfer the yolk mixture to a piping bag fitted with a star tip (such as Wilton 1M). Pipe the filling into each egg white half, swirling to create a plump, round pumpkin shape.
  7. Create pumpkin ridges: Use the dull side of a knife or a toothpick to gently make vertical indentations from the top center down the sides of each piped yolk, mimicking the natural ridges of a pumpkin.
  8. Add the chive stems: Take small bundles of 2-3 chive pieces about 1/2 to 3/4 inch long and insert them upright into the top center of each piped pumpkin as pumpkin stems.
  9. Garnish and chill: Lightly dust the assembled deviled eggs and egg whites with extra paprika for color and visual appeal. Sprinkle remaining chopped chives around the platter. Refrigerate the deviled eggs for at least 30 minutes before serving to let flavors meld.
  10. Serve and enjoy: Present these charming pumpkin-shaped deviled eggs as a festive appetizer sure to delight guests at fall celebrations or Halloween parties.

Notes

  • For easy peeling, do not skip the ice bath step to cool eggs rapidly.
  • Optional orange food coloring enhances the pumpkin look but can be omitted.
  • Use a piping bag with a star tip for the best pumpkin shape; if unavailable, a small spoon can be used to fill.
  • Fresh chives add authentic ‘stems’ and a mild oniony flavor but can be swapped with green onion pieces if preferred.
  • Prepare deviled eggs up to one day in advance; keep covered and refrigerated.

Keywords: deviled eggs, pumpkin deviled eggs, fall appetizer, Halloween recipes, party appetizers, holiday snacks

Find it online: https://hannahdelgado.com/pumpkin-patch-deviled-eggs-recipe/