Fall Pumpkin Deviled Eggs Finger Food Recipe
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Gluten-Free, Low-Carb
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika (plus extra for dusting)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 small bunch of fresh chives or small pieces of green bell pepper (for the stems)
Instructions
- Step 1: Boiling the Eggs
Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let the eggs sit in the hot water for 10 to 12 minutes. Transfer them to an ice bath immediately to cool, which makes peeling much easier.
- Step 2: Preparing the Egg Whites
Once cooled, gently peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl. Arrange the empty egg white halves on a serving platter.
- Step 3: Creating the Pumpkin Filling
Mash the egg yolks with a fork until they are fine and crumbly. Add the mayonnaise, Dijon mustard, smoked paprika, salt, and pepper. Stir until the mixture is completely smooth and takes on a bright orange-red pumpkin color.
- Step 4: Shaping the Pumpkins
Spoon or pipe the yolk mixture into the center of each egg white half. Use a small spoon or a toothpick to gently score vertical lines down the sides of the yolk filling to mimic the ridges of a pumpkin. Dust the tops lightly with a bit more paprika for a vibrant finish.
- Step 5: Adding the Stems
Cut your chives or green bell pepper into small half-inch pieces. Insert one piece into the top center of each yolk mound to create a “stem.” Your pumpkin deviled eggs are now ready to serve!