Pumpkin Patch Deviled Eggs
Deviled eggs are a timeless appetizer, but adding a seasonal twist can make them a standout at any fall gathering. The Pumpkin Patch Deviled Eggs are a playful and visually striking version of the classic recipe. With their vibrant orange filling and “pumpkin” shape, they’re perfect for Halloween parties, Thanksgiving tables, or any autumn-themed event.
Ingredients That Bring the Fall Flavor
The fun of Pumpkin Patch Deviled Eggs starts with simple, wholesome ingredients. Hard-boiled eggs form the creamy base, while mayonnaise and a touch of mustard add richness and tang. For that signature pumpkin color, a hint of paprika can be mixed into the yolk filling, giving it a warm autumnal glow. A small piece of chive or parsley on top mimics a pumpkin stem, completing the look. These ingredients are all pantry staples, making it easy to whip up a batch at a moment’s notice.
Step-by-Step Preparation
Making Pumpkin Patch Deviled Eggs is straightforward, and the process can even be fun for kids to help with. Start by carefully hard-boiling your eggs and cooling them completely before peeling. Slice the eggs in half and remove the yolks, setting them aside to create the filling. Mix the yolks with mayonnaise, mustard, and seasonings until smooth and creamy. Spoon or pipe the mixture back into the egg whites, shaping it slightly to resemble mini pumpkins. Finally, garnish each egg with a chive, parsley, or small pickle piece as a stem for that perfect pumpkin look.
PrintAutumn Pumpkin Deviled Eggs
- Yield: 12 egg halves
Ingredients
– 6 large eggs
– 3 Tbsp light mayonnaise
– 1 tsp Dijon mustard
– ½ tsp apple cider vinegar (or lemon juice)
– ⅛ tsp paprika (plus extra for dusting)
– Salt & pepper, to taste
Instructions
1. Place eggs in a saucepan, cover with water, bring to a boil.
2. Once boiling, cover, turn off heat, and let sit 10–12 minutes.
3. Transfer eggs to ice water to cool. Once cooled, then peel, and halve lengthwise.
4. Scoop yolks into a bowl, mash until smooth.
5. Mix with mayo, mustard, vinegar, paprika, salt & pepper.
6.Adjust creaminess with a little more mayo if needed.
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For a pumpkin look, stir in extra paprika (for natural orange tint) OR a drop of orange food coloring.
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7. Spoon yolk mixture into a piping bag (or zip-top bag with corner snipped). Pipe into egg whites in a swirl, mounding slightly.
8. Use a toothpick to draw a few vertical lines in the filling, creating pumpkin “ridges.” Place a ½-inch piece of chive upright in the center of each as the “stem.”