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Pumpkin Patch Deviled Eggs

Pumpkin Patch Deviled Eggs: A Festive Twist for Fall Gatherings

Delight your guests with Pumpkin Patch Deviled Eggs, a visually stunning and tasty appetizer perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Appetizers
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 6 large Eggs Use slightly older eggs for easier peeling.
  • 1/2 cup Mayonnaise Greek yogurt can be used as a healthier alternative.
  • 1 tablespoon Yellow Mustard Can substitute with Dijon mustard.
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper Freshly ground for best flavor.
  • 1/2 teaspoon Paprika Use extra for dusting before serving.
  • 1 drop Orange Food Coloring Optional for enhancing the pumpkin hue.
  • 2 tablespoons Fresh Chives For garnishing as 'stems'.

Equipment

  • Medium Saucepan
  • Large bowl
  • Piping bag
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. Place your large eggs in a medium saucepan in a single layer and cover with cold water.
  2. Heat over medium-high heat until boiling, then cover and let sit for 10 minutes.
  3. Prepare an ice bath while the eggs sit.
  4. Transfer eggs to the ice bath for 5 minutes to cool.
  5. Once cooled, gently crack and peel the eggs under running water.
  6. Slice each peeled egg in half lengthwise and scoop the yolks into a mixing bowl.
  7. Mash the yolks until smooth, then mix in the mayonnaise, mustard, salt, pepper, paprika, and food coloring.
  8. Transfer the mixture into a piping bag fitted with a star tip.
  9. Pipe the filling into each egg white half, creating rounded tops.
  10. Create ridges on the piped filling to resemble pumpkin grooves and insert chives as stems.
  11. Chill the assembled eggs in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1pieceCalories: 80kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 186mgSodium: 130mgPotassium: 60mgVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Use eggs that are 7-10 days old for best peeling. Chill time is essential for enhancing flavor. Dust with paprika for extra visual appeal.

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