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Pumpkin Patch Deviled Eggs

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A fun and festive twist on traditional deviled eggs, perfect for autumn gatherings.

Ingredients

Scale
  • 6 large eggs
  • 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)
  • 2 tablespoons fresh chives, finely chopped

Instructions

  1. Place the eggs in a saucepan and cover with cold water.
  2. Bring water to a boil, then remove from heat, cover, and let sit for 10 minutes.
  3. Prepare an ice bath while the eggs cook.
  4. Transfer hot eggs to the ice bath and cool for at least 5 minutes.
  5. Gently tap and roll each egg to crack the shell, then peel under running water.
  6. Slice peeled eggs in half lengthwise and scoop yolks into a bowl.
  7. Mix in mayonnaise, mustard, salt, pepper, paprika, and optional food coloring until smooth.
  8. Spoon filling into a piping bag and pipe into egg whites.
  9. Make indentations for pumpkin ridges and insert chive pieces for stems.
  10. Dust with paprika and refrigerate for at least 30 minutes before serving.

Notes

For a healthier option, substitute Greek yogurt for mayonnaise.

Nutrition

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