Fall Pumpkin Deviled Eggs Finger Food
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free, Keto, Low-Carb, Vegetarian
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow or Dijon mustard
- 1 tablespoon sweet paprika (plus extra for dusting)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 12 small pieces of fresh chives or small parsley stems (for the pumpkin 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. Immediately transfer them to an ice bath for 5 minutes to make peeling easier. - Step 2: Preparing the Base
Gently peel the cooled eggs. Cut each egg in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl. Set the white halves aside on a clean serving plate. - Step 3: Mixing the Filling
Mash the egg yolks with a fork until they are fine and crumbly. Add the mayonnaise, mustard, salt, and pepper. Stir in the sweet paprika. Mix until the texture is smooth and the color is a vibrant pumpkin orange. - Step 4: Filling the Eggs
Spoon the yolk mixture back into the centers of the egg whites. For a cleaner look, you can use a piping bag with a large round tip. Fill them generously so the filling forms a slightly rounded mound. - Step 5: Creating the Pumpkin Look
Use a toothpick to gently press vertical lines into the yolk mixture to mimic the ridges of a pumpkin. Place a small piece of chive or a parsley stem at the top of each yolk mound to serve as the pumpkin stem.