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Pumpkin Patch Deviled Eggs Recipe

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★★★★★

4.7 from 105 reviews

Pumpkin Patch Deviled Eggs are a festive and fun twist on classic deviled eggs, perfect for fall gatherings and Halloween parties. These creamy, flavorful eggs are beautifully piped to resemble miniature pumpkins, complete with chive stems and a dusting of paprika for a vibrant autumn look. The foolproof method ensures easy peeling and perfectly smooth yolk filling, making them as delicious as they are charming.

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. Boil the Eggs: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, immediately remove from heat, cover with lid, and let sit for exactly 10 minutes to ensure easy peeling without overcooking.
  2. Ice Bath Cooling: Prepare an ice bath by filling a large bowl with ice and water. After 10 minutes, transfer eggs with a slotted spoon into the ice bath and let cool completely for at least 5 minutes. This helps the eggs contract and shell separate cleanly.
  3. Peel the Eggs: Tap each cooled egg on a hard surface to crack the shell, then roll between hands to loosen. Peel under cool running water for smooth, intact egg whites.
  4. Halve and Remove Yolks: Slice each peeled egg in half lengthwise. Carefully scoop out yolks into a bowl, keeping whites intact. Arrange egg whites on a serving platter.
  5. Prepare Filling: Add mayonnaise, mustard, salt, pepper, and 1/2 teaspoon paprika to the yolks. Optionally add a tiny dash of orange food coloring for vibrant color. Mash thoroughly with a fork until smooth and creamy. For extra smoothness, press through a fine-mesh sieve.
  6. Pipe the Filling: Spoon filling into a piping bag fitted with a star tip. Pipe into egg whites, swirling it to create plump, round pumpkin shapes.
  7. Create Pumpkin Ridges: Use the dull side of a knife or toothpick to gently make shallow indentations from top center down sides, mimicking pumpkin ridges.
  8. Add Chive Stems: Insert small bundles of 2-3 chive pieces (1/2 to 3/4 inch long) upright into the top center of each piped pumpkin shape as stems.
  9. Finish and Garnish: Lightly dust the eggs with extra paprika and sprinkle remaining chopped chives around the platter.
  10. Chill and Serve: Refrigerate for at least 30 minutes before serving to meld flavors and enhance presentation.

Notes

  • For the easiest peeling, do not boil eggs too long; 10 minutes off heat is optimal.
  • Orange food coloring is optional but adds a vibrant pumpkin hue to the filling.
  • Using a piping bag with a star tip helps create a more realistic pumpkin texture.
  • Make the chive stems fresh just before serving to keep them crisp and vibrant.
  • Best served chilled; these deviled eggs can be made a few hours ahead of time and refrigerated.

Keywords: deviled eggs, pumpkin deviled eggs, Halloween appetizer, fall recipes, festive snacks, party appetizers

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