Description
Creamy, cute, and crowd pleasing, Pumpkin Patch Deviled Eggs look like tiny pumpkins yet taste like classic deviled eggs with smoky paprika, silky yolks, and a fresh chive “stem.”
Ingredients
6 hard-boiled eggs
1/4 cup mayonnaise (full-fat or light)
1 teaspoon Dijon or yellow mustard
1/8 teaspoon black pepper
1 teaspoon paprika, plus more for garnish
Salt to taste
Snipped chives, for stems
Instructions
1. Peel eggs carefully so the whites stay smooth; pat dry.
2. Slice eggs in half lengthwise; remove yolks to a bowl.
3. Mash yolks until very smooth.
4. Mix in mayonnaise, mustard, black pepper, and paprika until creamy.
5. Add salt gradually, tasting until the balance feels just right.
6. Pipe or spoon filling back into the whites, mounding slightly.
7. Use a toothpick to draw gentle vertical lines for pumpkin ridges.
8. Top each with a small snipped chive as the “stem.”
9. Lightly dust with more paprika for color, if you like.
Notes
To avoid over-salting, mix the filling first, then season gradually with salt.
Use Dijon for mild tang or yellow mustard for a sharper bite.
Extra paprika deepens the orange color, but too much can overpower the taste.
Best for make ahead: store yolk mixture and whites separately, then assemble before serving.
Leftovers keep in an airtight container in the fridge for 3 to 4 days.
Peeling help: use an egg cooker or boil 3 minutes, cover and rest 12 minutes, then ice bath.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Thanksgiving
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 71
- Sugar: 0.3
- Sodium: 114
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0.01
- Carbohydrates: 0.4
- Fiber: 0.1
- Protein: 3
- Cholesterol: 95