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Pumpkin Patch Deviled Eggs Recipe

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★★★★★

4.7 from 121 reviews

Celebrate the season with these charming Pumpkin Patch Deviled Eggs, a festive twist on classic deviled eggs featuring vibrant orange yolk filling piped into cute pumpkin shapes and topped with fresh chive stems. Perfect for fall parties or Halloween gatherings, this recipe combines creamy, flavorful filling with a fun presentation that delights both kids and adults.

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 by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover with a lid, and let sit for exactly 10 minutes to prevent overcooking and ensure easy peeling.
  2. Prepare Ice Bath: While eggs sit, fill a large bowl with ice and water. After 10 minutes, transfer eggs with a slotted spoon directly into the ice bath to cool completely for at least 5 minutes, helping shells separate cleanly.
  3. Peel the Eggs: Gently tap each egg on a hard surface to crack the shell, roll between hands to loosen, then peel under cool running water for smooth, intact whites.
  4. Halve the Eggs and Remove Yolks: Slice peeled eggs lengthwise. Carefully scoop out yolks into a bowl, keeping whites intact. Arrange whites on a serving platter.
  5. Make the 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, or press through a fine-mesh sieve for extra smoothness.
  6. Pipe the Filling: Transfer yolk mixture to a piping bag with a star tip. Pipe into egg white halves, swirling to form plump, round pumpkin shapes.
  7. Create Pumpkin Ridges: Use the dull side of a knife or toothpick to make slight indentations from top center down the sides of the piped filling, mimicking 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 pumpkins and whites with extra paprika. Sprinkle remaining chopped chives around the platter. Refrigerate deviled eggs for at least 30 minutes before serving to meld flavors.

Notes

  • Use fresh eggs for easier peeling with the foolproof boiling and ice bath method.
  • Optional orange food coloring enhances the pumpkin color but is not necessary if you prefer natural hues.
  • Pressing the yolk mixture through a sieve creates a silky smooth filling.
  • For a spicy twist, add a pinch of cayenne pepper or smoked paprika in the yolk mixture.
  • Can be prepared a day ahead; keep refrigerated and garnish just before serving.

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

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