Can I use yellow mustard instead of Dijon in this Pumpkin Deviled Eggs Recipe?

Absolutely! Yellow mustard will give a sharper tang compared to the milder, earthy Dijon. I suggest starting with a little and adjusting to taste so the flavors balance nicely.

What’s the best way to peel hard-boiled eggs for this recipe?

I always recommend plunging your eggs into ice water immediately after cooking. This shock cools the eggs and helps to separate the membrane from the shell, making peeling smoother and less frustrating. Using a gentle tap-and-roll technique helps remove shells without damage to the whites.

Can I prepare Pumpkin Deviled Eggs Recipe in advance?

Definitely! You can prepare the filling and boiled egg whites separately a day in advance. Store the filling airtight and the egg halves wrapped separately in the fridge. Pipe and garnish the day you plan to serve to keep everything fresh and pretty.

How do I make the pumpkin ridges on the deviled eggs?

After piping the yolk filling into the egg whites, gently drag a toothpick downwards around the filling surface in short lines. This mimics the natural ridges of a pumpkin. It’s subtle but adds a wonderful festive touch alongside the chive stem.

Pumpkin Deviled Eggs – Festive Fall Party Appetizer

Description

Delightful Pumpkin Deviled Eggs that are perfect for festive gatherings, featuring a creamy, seasoned yolk filling piped to resemble miniature pumpkins, and garnished with paprika and chives for a whimsical touch.

Ingredients

Scale

Eggs and Filling

6 hard boiled eggs
¼ cup mayonnaise
1 teaspoon dijon mustard or yellow mustard
⅛ teaspoon black pepper
1 teaspoon paprika plus more for garnish
Salt to taste
Chives snipped, for the stems

Cook Mode Prevent your screen from going dark

Instructions

Peel the Eggs: Carefully remove the shells from the boiled eggs, ensuring the whites remain smooth and unblemished. Rinse and pat dry with paper towels, then slice each egg in half lengthwise.
Prepare the Yolk Filling: Gently remove the yolks from the egg halves and place them in a small bowl. Mash the yolks thoroughly with a fork until completely smooth with no large chunks remaining.
Mix Filling Ingredients: Add mayonnaise, mustard, black pepper, and paprika to the mashed yolks. Mix everything together until the filling is smooth and creamy. Add salt a little at a time, tasting and mixing thoroughly, until perfectly seasoned.
Fill the Egg Whites: Using a piping bag fitted with a round tip or a spoon, pipe the yolk mixture back into the centers of the egg whites, forming a rounded, domed shape.
Create Pumpkin Ridges: Take a toothpick and gently drag it vertically along the filled yolks to create pumpkin-like ridges on the surface.
Add Pumpkin Stems: Place snipped chives into the top of each deviled egg to mimic pumpkin stems.
Garnish and Serve: Lightly sprinkle additional paprika over the filled eggs for color and extra flavor. Serve immediately, or store in an airtight container in the refrigerator until ready to serve.

Notes

Use an egg cooker or the stovetop boiling method described to ensure easy-to-peel eggs.
Mayonnaise can be regular, light, or low-fat based on preference.
Dijon mustard adds a nice sharpness, but yellow mustard can be substituted.
Add salt gradually to avoid over-salting the filling.
Prepare the yolk filling and egg whites separately ahead of time to save time before serving.
Store leftover deviled eggs in an airtight container in the refrigerator for up to 4 days.
If transporting, use a deviled egg tray with a secure lid to keep the eggs intact.

Nutrition

Serving Size: 1 deviled egg
Calories: 70 kcal
Sugar: 0.5 g
Sodium: 120 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 4 g
Cholesterol: 105 mg