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Pumpkin Patch Deviled Eggs Recipe

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4.6 from 135 reviews

These Pumpkin Patch Deviled Eggs are a festive and playful twist on the classic deviled egg recipe, perfect for autumn gatherings or Halloween parties. Featuring perfectly peeled hard-boiled eggs filled with a creamy, spiced yolk mixture piped to resemble miniature pumpkins, these deviled eggs are garnished with paprika and fresh chives for an eye-catching and delicious appetizer.

Ingredients

Scale

Eggs

  • 6 large eggs

Filling

  • 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: Carefully place the eggs in a single layer in a saucepan and cover with cold water about an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling rapidly, remove the pan from heat, cover with a lid, and let the eggs sit for exactly 10 minutes to ensure perfect doneness and easier peeling.
  2. Prepare ice bath and cool eggs: While the eggs cook, fill a large bowl with ice and water. After the 10 minutes of resting, transfer the hot eggs with a slotted spoon directly into the ice bath. Let them cool completely for at least 5 minutes to help the shells separate nicely from the egg whites.
  3. Peel the eggs: Gently tap each cooled egg on a hard surface to crack the shell all over. Roll the egg between your hands to loosen the shell, then peel carefully under cool running water to remove the shell smoothly and fully intact.
  4. Prepare the egg whites: Slice each peeled egg in half lengthwise. Carefully scoop out the yolks into a small bowl without breaking the whites. Arrange the empty egg whites on your serving platter.
  5. Make the yolk filling: In the bowl with the egg yolks, add mayonnaise, yellow mustard, salt, black pepper, and 1/2 teaspoon paprika. Add a tiny dash of orange food coloring if desired for vibrant color. Mash and mix thoroughly with a fork until smooth and creamy, pressing through a fine-mesh sieve for extra smoothness if preferred.
  6. Pipe the filling into egg whites: Spoon the yolk mixture into a piping bag fitted with a star tip. Pipe the filling into each egg white half, swirling to create a plump, rounded pumpkin shape.
  7. Create pumpkin ridges: Using the dull side of a knife or a toothpick, gently press slight indentations from the top center down the sides of the piped yolks to mimic pumpkin ridges.
  8. Insert chive stems: Take small bundles of 2-3 pieces of chives, about 1/2 to 3/4 inch long, and gently insert them upright into the center top of each piped pumpkin to resemble stems.
  9. Garnish and chill: Lightly dust the piped pumpkins and egg whites with extra paprika for color and sprinkle remaining chopped chives around the platter. Refrigerate the deviled eggs for at least 30 minutes before serving to let the flavors meld.

Notes

  • For easiest peeling, do not skip the ice bath cooling step.
  • Using a piping bag with a star tip helps create the pumpkin ridges and shape neatly.
  • Orange food coloring is optional but adds vibrant color to enhance the pumpkin look.
  • Gently peel eggs under running water to avoid damaging the whites.
  • Chives add a fresh onion flavor and create a realistic pumpkin stem garnish.
  • These deviled eggs are best served within a day of preparation for freshness.

Keywords: deviled eggs, pumpkin deviled eggs, Halloween appetizers, fall recipes, party appetizers

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