Pumpkin Patch Deviled Eggs
A delightful twist on classic deviled eggs, these Pumpkin Patch Deviled Eggs feature a creamy, vibrant filling and festive presentation, perfect for fall celebrations and gatherings.
Ingredients
Main Ingredients
- 6 large large eggs Use older eggs for easier peeling.
- 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 orange food coloring Optional, for vibrant pumpkin color.
- 2 tablespoons fresh chives, finely chopped For stems and garnish.
Instructions
Perfectly Cooked Eggs
- Start by placing the eggs in a single layer in a saucepan. Add cold water until it’s about an inch above the eggs. Bring the water to a rolling boil over high heat.
- As soon as it boils, remove the pan from the heat and cover it. Let the eggs sit undisturbed for exactly 10 minutes.
Chilling Off
- While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water. When the 10 minutes are up, use a slotted spoon to move the hot eggs into the ice bath. Let them cool completely for at least 5 minutes.
Shell Removal
- After cooling, gently tap each egg on a hard surface to crack the shell. Roll the egg between your hands to loosen the shell even more, then peel the egg under cool running water.
Yolk Filling
- Carefully slice each peeled egg in half lengthwise and scoop out the yolks into a small bowl.
- Add mayonnaise, mustard, salt, pepper, and paprika to the yolks. If you want that vibrant pumpkin color, add a tiny dash of orange food coloring. Mash everything together until it’s completely smooth.
Piping and Decorating
- Spoon the yolk mixture into a piping bag fitted with a star tip. Pipe the mixture into each egg white half.
- Use the dull side of a knife or a toothpick to create slight indentations on the piped yolk to mimic pumpkin ridges.
Adding the Finishing Touch
- For the pumpkin 'stems,' gather small bundles of finely chopped chive pieces and gently insert them into the top center of each piped yolk.
- Dust a little extra paprika on the deviled eggs for extra visual appeal and sprinkle any remaining chopped chives around the platter.
Letting Flavors Meld
- Chill the completed deviled eggs in the refrigerator for at least 30 minutes before serving.
Notes
Serve these adorable deviled eggs chilled on a colorful platter, garnished with extra chives for a festive touch. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. For best experience, consume within the first day. You can customize the recipe by adding bacon bits, diced pickles, or different herbs for varied flavors.