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Pumpkin Patch Deviled Eggs are creatively decorated to resemble a miniature pumpkin patch, perfect for a festive appetizer.

Foolproof Pumpkin Patch Deviled Eggs

Transform classic deviled eggs into a charming fall appetizer with this recipe. Each egg becomes a miniature pumpkin nestled in a patch of fresh herbs, perfect for Halloween parties, Thanksgiving gatherings, or a festive snack.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon pumpkin puree not pumpkin pie filling
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika, plus more for garnish
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh chives, finely chopped
  • Fresh parsley, finely chopped
  • Carrot sticks, cut into thin strips optional

Equipment

  • Medium saucepan
  • Large bowl
  • Small bowl
  • Sharp knife
  • Mixing spoon or fork
  • Piping bag or zip-top bag
  • Serving platter
  • Ice bath bowl
  • Measuring spoons
  • Measuring cups

Method
 

  1. Place eggs in a saucepan and cover with cold water by about an inch.
  2. Bring the water to a rolling boil over medium-high heat.
  3. Remove the pan from the heat, cover it, and let the eggs sit for 12 minutes.
  4. Immediately transfer the eggs to a bowl filled with ice water. Let them sit in the ice bath for at least 10 minutes.
  5. Gently peel the cooled eggs.
  6. Carefully slice each egg in half lengthwise.
  7. Remove the yolks and place them in a small bowl. Arrange the egg white halves on your serving platter and set aside.
  8. Mash the egg yolks with a fork until they are smooth and crumbly.
  9. Add the mayonnaise, pumpkin puree, Dijon mustard, smoked paprika, salt, and pepper to the bowl.
  10. Mix everything together until it's creamy and well combined. Taste and adjust seasonings as needed.
  11. Transfer the filling to a piping bag fitted with a star tip (or use a zip-top bag with a corner snipped off).
  12. Pipe or spoon the filling into each egg white half, creating a generous mound that resembles a pumpkin.
  13. Sprinkle the chopped chives and parsley around the filled eggs on the serving platter to create the 'grass' of your pumpkin patch.
  14. Lightly sprinkle each filled egg with a touch more smoked paprika for that authentic pumpkin color.
  15. If using carrot sticks, arrange them artfully among the deviled eggs to resemble vines.

Notes

Make sure you're using 100% pumpkin puree, not pumpkin pie filling. For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the filling. You can boil and peel the eggs a day in advance and store them in the refrigerator. You can also make the filling ahead of time and store it separately. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Try adding cooked and crumbled bacon, diced jalapeño, or a teaspoon of maple syrup to the filling for variations.