Festive Pumpkin Deviled Eggs
These festive pumpkin deviled eggs are adorable, delicious, and perfect for Thanksgiving gatherings. They’re easy to make, fun to decorate, and packed with protein.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
- Fresh chives for decoration
- Orange food coloring (optional)
Instructions
- Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 12 minutes.
- Transfer the eggs to an ice bath to cool for 5 minutes. Gently crack and peel the eggs under running water.
- Carefully slice each egg in half lengthwise. Scoop out the yolks and place them in a mixing bowl.
- Mash the yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, smoked paprika, salt, and pepper. Mix until creamy. If desired, add a drop of orange food coloring to enhance the pumpkin look.
- Spoon or pipe the filling into the egg white halves, slightly mounding it to resemble a pumpkin shape.
- Use a toothpick to draw lines on the filling, mimicking pumpkin ridges. Insert a small piece of chive into the top of each filled egg to create a ‘stem.’
- Refrigerate the deviled eggs for at least 30 minutes before serving. Enjoy!
Notes
[‘Use older eggs for easier peeling.’, ‘An ice bath helps stop the cooking process and makes peeling easier.’, ‘For an ultra-creamy filling, use a food processor to blend the yolks and other ingredients.’, ‘You can prepare the filling and egg whites separately a day in advance and assemble just before serving.’]
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sodium: 90
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 0.5
- Protein: 3
Keywords: Thanksgiving, appetizer, deviled eggs, pumpkin, festive, holiday, protein, kid-friendly