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Pumpkin Patch Deviled Eggs Recipe

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4.8 from 111 reviews

These Pumpkin Patch Deviled Eggs are a festive twist on the classic appetizer, featuring creamy, smooth yolk filling piped to resemble miniature pumpkins, complete with chive stems and a dusting of paprika for color. Perfect for fall gatherings, Halloween parties, or Thanksgiving, they combine easy-to-follow techniques to achieve perfectly peeled eggs and vibrant presentation.

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. Cook the Eggs: Place the 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 ensure perfect cooking and easy peeling.
  2. Prepare Ice Bath: While eggs sit, fill a large bowl with ice and cold water. After 10 minutes, transfer eggs to the ice bath using a slotted spoon and chill for at least 5 minutes to stop cooking and facilitate shell removal.
  3. Peel the Eggs: Gently tap each egg on a hard surface to crack the shell, roll to loosen, and peel under cool running water for smooth, intact whites.
  4. Halve and Remove Yolks: Slice peeled eggs lengthwise and carefully scoop yolks into a bowl, arranging the empty whites on a serving platter.
  5. Prepare Filling: Mash yolks with mayonnaise, yellow mustard, salt, pepper, and 1/2 teaspoon paprika until smooth and creamy. Add a tiny dash of orange food coloring if desired for a vibrant pumpkin hue. Optionally, press the mixture through a fine-mesh sieve for extra smoothness.
  6. Pipe Filling: Transfer the yolk mixture to a piping bag fitted with a star tip. Pipe into the egg white halves, swirling to create round, plump pumpkin shapes.
  7. Create Pumpkin Ridges: Use the dull side of a knife or a toothpick to gently make indentations from the top center down the sides of the yolk mounds to mimic pumpkin ridges.
  8. Add Chive Stems: Insert small bundles of 2-3 pieces of chopped chives (about 1/2 to 3/4 inch long) upright into the top center of each piped pumpkin for stems.
  9. Garnish and Chill: Lightly dust the eggs with extra paprika and sprinkle remaining chives around the platter. Refrigerate for at least 30 minutes before serving to meld flavors.

Notes

  • Using the ice bath immediately after boiling is essential to prevent overcooking and ensures easy peeling.
  • The orange food coloring is optional but enhances the pumpkin appearance dramatically.
  • Pressing the yolk filling through a fine-mesh sieve creates an ultra-smooth texture but isn’t mandatory.
  • Fresh chives add an authentic look to the pumpkin stems and a mild onion flavor.
  • These deviled eggs can be prepared a day ahead and stored covered in the refrigerator.

Keywords: deviled eggs, pumpkin deviled eggs, fall appetizers, Halloween party food, Thanksgiving appetizer, festive eggs, creamy deviled eggs

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