Pumpkin Deviled Eggs

Turn classic deviled eggs into adorable Halloween treats with this easy pumpkin-inspired recipe.

35 min Serves 12 serving(s) Medium American

Our own summary of the original by Lindsay Funston — the full post and photos live at delish.com.

These pumpkin deviled eggs are a festive twist on a classic appetizer. Hard-boiled eggs are halved, filled with a creamy yolk mixture, and topped with paprika to create a pumpkin look, complete with chive stems. Perfect for Halloween parties or fall gatherings.

Ingredients

12 large eggs

1/2 c. mayonnaise

1/2 lemon, juiced

1 1/2 tsp. Dijon mustard

kosher salt

Freshly ground black pepper

2 tsp. paprika

4 chives, cut into small pieces

Directions

Arrange eggs in a single layer in a saucepan and pour in enough water to cover them by 2 inches. Bring to a boil, then lower the heat, cover, and cook for 1 minute. Take the pan off the heat and let it sit covered for 14 minutes, then rinse the eggs under cold water.

Crack the shells and carefully peel them under cool running water.

Cut the eggs in half lengthwise. Scoop the yolks into a small bowl and set the whites on a serving platter. Mash the yolks with a fork, then mix in mayonnaise, lemon juice, and Dijon mustard. Season with salt and pepper.

Evenly divide the yolk mixture among the egg white halves and smooth the tops.

Gently dust paprika over the yolk mixture until completely covered. Using a sharp paring knife, carve ridges into the paprika-coated yolk to resemble a pumpkin.

Place a small piece of chive above the egg mixture to look like a stem before serving.