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Pumpkin Deviled Eggs Recipe

Pumpkin Deviled Eggs

iamwinfred
These pumpkin deviled eggs are the cutest little appetizer you can put on a fall table, and this pumpkin deviled eggs recipe is about as easy as party food gets. Creamy egg yolk filling gets piped back into tender egg whites, dusted with paprika, and finished with a chive stem so each bite looks like a tiny pumpkin. Nothing about them is fussy, and you only need basic pantry staples, about 40 minutes, and a toothpick to draw the pumpkin ridges.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine American
Servings 24 deviled egg halves
Calories 72 kcal

Equipment

  • Large saucepan with a lid for cooking the eggs evenly in a single layer
  • Spider strainer or slotted spoon for moving hot eggs into the ice bath safely
  • Large bowl for the ice bath
  • Cutting board
  • Sharp paring knife for slicing the eggs cleanly
  • Medium mixing bowl for the yolk filling
  • Hand mixer for a fluffy, lump-free filling (a fork works too if you mash well)
  • Piping bag with a large star tip or a zip-top bag with the corner snipped off
  • Toothpicks for drawing the pumpkin ridges
  • Small scissors or sharp knife for cutting the chive stems
  • Deviled egg platter so the eggs stay put while you decorate and serve
  • Deviled egg carrier with a lid for taking them to a party
  • Fine-mesh strainer (optional) for an even paprika coating

Ingredients
  

  • 12 large eggs standard large eggs give you 24 halves and the right ratio of white to filling
  • cold water and ice you need cold water to cook the eggs and plenty of ice for the ice bath afterward
  • 1/2 cup mayonnaise 120g; use a full-fat mayonnaise for the creamiest filling
  • 2 teaspoons Dijon mustard this adds a gentle tang that keeps the filling from tasting flat
  • 1 teaspoon white vinegar a little acidity brightens the yolks and balances the richness of the mayonnaise
  • 1/2 teaspoon hot sauce optional; just a small dash adds the devilish kick without making the eggs spicy
  • 1/2 teaspoon salt season the filling, then taste and adjust at the end
  • 1/4 teaspoon black pepper freshly ground pepper has the best flavor
  • 2 teaspoons sweet paprika divided; stir 1/2 teaspoon into the filling and save the remaining 1 1/2 teaspoons for dusting the tops
  • 1 small bunch fresh chives you need about 24 short pieces to make the pumpkin stems

Optional Variations

  • 1/4 cup pumpkin puree optional; stir in with the yolks for a mild pumpkin flavor and an even deeper orange color
  • smoked paprika optional; swap the sweet paprika for smoked paprika for a warm, campfire-style flavor
  • crispy bacon optional; crumbled, sprinkle over the paprika for a salty crunch
  • cayenne optional; add a pinch or extra hot sauce to the filling for more heat
  • plain Greek yogurt optional; replace half the mayonnaise with plain Greek yogurt for a tangier, lighter bite
  • 1 teaspoon fresh parsley or dill optional; finely chopped, stir into the filling
  • pumpkin pie spice optional; stir a pinch into the pumpkin puree version for a subtle sweet-savory twist

Instructions
 

  • Place the 12 large eggs in a single layer at the bottom of a large saucepan. Cover the eggs with cold water so the water sits about 1 inch above the eggs.
  • Set the pan over high heat and bring the water to a full rolling boil. As soon as the water is boiling hard, turn off the heat and remove the pan from the burner.
  • Cover the pan with the lid and let the eggs sit in the hot water for 12 minutes. Set a timer so the yolks stay bright yellow and creamy instead of turning dry or gray-green.
  • While the eggs sit, fill a large bowl halfway with cold water and a generous amount of ice.
  • When the 12 minutes are up, use the spider strainer or a slotted spoon to move the eggs into the ice bath. Let the eggs chill for at least 10 minutes, until they feel completely cool to the touch.
  • Gently tap each egg on the counter to crack the shell all over. Roll the egg lightly under your palm to loosen the shell.
  • Start peeling from the wider end, where there is a small air pocket. Peel under a thin stream of cool running water if any bits of shell stick.
  • Pat the peeled eggs dry with paper towels so the filling can be piped neatly later.
  • Set the peeled eggs on a cutting board and slice each one in half lengthwise with a sharp paring knife. Wipe the knife with a damp paper towel every few cuts to keep the whites clean.
  • Gently pop each yolk out with a small spoon and place all the yolks in a medium mixing bowl. Arrange the 24 egg white halves cut side up on your deviled egg platter or a rimmed plate.
  • Mash the yolks with a fork until no large chunks remain, or use a hand mixer on low speed.
  • Add the 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, and 1 teaspoon white vinegar.
  • Add the 1/2 teaspoon hot sauce if you are using it, along with the 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • Stir in 1/2 teaspoon of the paprika, saving the remaining 1 1/2 teaspoons for the tops. Mix until the filling is smooth, creamy, and light, then taste and add a pinch more salt if needed.
  • If the filling seems too thick to pipe, add a small splash of mayonnaise, 1 teaspoon at a time.
  • Fit a piping bag with a large star tip, then fold the top of the bag over your hand to make it easy to fill. Spoon the yolk filling into the bag and twist the top closed.
  • Pipe the filling into each egg white half, making a generous rounded mound that sits slightly above the edge. If you do not have a piping bag, use a zip-top bag with one corner snipped off, or simply spoon the filling in.
  • Dip the tip of a toothpick in a little water so it glides without dragging the filling.
  • Press the toothpick into the top of the filling and pull it down the side in a gentle curved line. Repeat around the mound, making 4 to 6 lines, so each egg looks like a tiny ridged pumpkin. Wipe the toothpick clean whenever it picks up filling.
  • Sprinkle the remaining 1 1/2 teaspoons paprika over the eggs, using a fine-mesh strainer if you have one for an even coating. Cover the filling as fully as you can so each pumpkin gets a rich orange color.
  • Cut the chives into pieces about 1 inch long, so you have 24 stems. Press one chive piece into the top center of each pumpkin so it stands upright like a stem.
  • Cover the platter loosely with plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the filling so the pumpkin ridges hold their shape.
  • Serve cold, straight from the refrigerator, and keep the platter out for no more than 2 hours at a party.

Notes

  • Use slightly older eggs: Eggs that have been in the refrigerator for a week or two are much easier to peel than farm-fresh ones.
  • Do not skip the ice bath: Cooling the eggs fast stops the cooking and prevents the green ring around the yolk.
  • Dry the whites well: Damp whites can make the filling slide or leave watery spots.
  • Mash the yolks first: Break up every lump before adding the wet ingredients, because lumps are hard to remove later.
  • Sieve for a silky filling: Pressing the yolks through a fine-mesh strainer gives a restaurant-smooth texture.
  • Taste before you pipe: Cold food needs a little more seasoning, so add salt and vinegar until the filling tastes lively.
  • Pipe generously: A tall mound holds the pumpkin ridges best and looks more impressive on the platter.
  • Stabilize the platter: Set a damp paper towel under the platter or use one with wells so the eggs do not slide.
  • Add the stems last: Fresh chives can wilt if they sit too long, so add them shortly before serving.
  • Make ahead: Keep the egg whites and the yolk filling in separate containers for up to 24 hours, then assemble before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze deviled eggs, because the whites turn rubbery and the filling separates.
  • Party safety: Do not leave deviled eggs at room temperature for more than 2 hours, or 1 hour in hot weather.

Nutrition

Serving: 1deviled egg halfCalories: 72kcalCarbohydrates: 0.6gProtein: 3gFat: 6gSaturated Fat: 1.3gCholesterol: 95mgSodium: 125mgSugar: 0.2g
Keyword deviled eggs recipe, fall appetizer, Halloween party food, pumpkin deviled eggs, thanksgiving appetizer
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