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Pumpkin Patch Deviled Eggs Recipe

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Pumpkin Patch Deviled Eggs are a festive and fun twist on classic deviled eggs, featuring smooth, creamy yolk filling tinted like little pumpkins and topped with chive stems. Perfect for fall gatherings and Halloween parties, these easy-to-make appetizers combine a foolproof cooking method for perfectly peeled eggs with a visually striking presentation that’s sure to impress.

Ingredients

Scale

Eggs

  • 6 large eggs

Yolk 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: Place eggs in a single layer in a saucepan and cover with cold water about an inch above the eggs. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let sit for exactly 10 minutes to cook the eggs perfectly and help with easy peeling.
  2. Prepare an ice bath: While the eggs cook, fill a large bowl with ice and water. After 10 minutes, transfer the eggs with a slotted spoon into the ice bath and let cool completely for at least 5 minutes to contract the egg inside and separate the shell cleanly.
  3. Peel the eggs: Gently tap each cooled egg on a hard surface to crack the shell all over. Roll between your hands to loosen, then peel under cool running water for smooth, intact egg whites.
  4. Halve the eggs: Carefully slice each peeled egg in half lengthwise and scoop out the yolks into a bowl, keeping the whites intact. Arrange the egg white halves on a serving platter.
  5. Make the filling: Add mayonnaise, mustard, salt, pepper, paprika, and optional orange food coloring to the yolks. Mash with a fork until smooth and creamy; press through a fine mesh sieve for extra smoothness if desired.
  6. Pipe the filling: Spoon the yolk mixture into a piping bag fitted with a star tip. Pipe the filling into each egg white half in a swirling motion to shape plump, round pumpkins.
  7. Create pumpkin ridges: Use the dull side of a knife or a toothpick to gently make vertical indentations from top center down the sides of the piped yolk to mimic pumpkin ridges.
  8. Add chive stems: Insert small bundles of 2-3 chive pieces (about 1/2 to 3/4 inch long) upright into the top center of each piped pumpkin to resemble stems.
  9. Garnish and chill: Lightly dust the eggs with extra paprika and sprinkle remaining chopped chives around the platter. Chill in the refrigerator for at least 30 minutes before serving to meld flavors.

Notes

  • Using the boil-and-rest method prevents green rings around yolks and makes peeling easier.
  • Peeling under running water helps loosen shells without damaging whites.
  • For a more vibrant pumpkin color, add just a tiny amount of orange food coloring to the yolk mixture.
  • You can customize the filling by adding a pinch of smoked paprika or cayenne for extra flavor.
  • Make sure to chill the deviled eggs well before serving for best taste and presentation.

Keywords: deviled eggs, pumpkin deviled eggs, Halloween appetizers, fall party food, easy deviled eggs, festive appetizers

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