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A close-up featured image showcases festive Pumpkin Patch Deviled Eggs arranged attractively for a Halloween-themed appetizer.

Pumpkin Patch Deviled Eggs

These adorable Pumpkin Patch Deviled Eggs are a festive and delicious appetizer perfect for Halloween or any fall gathering. Creamy, savory deviled eggs are transformed into mini pumpkins nestled in a patch of chives, creating a visually appealing and crowd-pleasing treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon paprika, plus more for garnish
  • Salt to taste
  • Pepper to taste
  • Orange food coloring gel or liquid
  • Fresh chives, finely chopped
  • Pretzel sticks, broken into small pieces optional

Equipment

  • Large saucepan
  • Slotted spoon
  • Mixing bowl
  • Fork
  • Whisk
  • Piping bag or Ziploc bag
  • Small round piping tip (optional)
  • Serving platter
  • Ice bath (bowl with ice water)

Method
 

  1. Place the eggs in a large saucepan and cover them with cold water by about an inch.
  2. Bring the water to a rolling boil over medium-high heat.
  3. Once boiling, remove the pan from the heat, cover, and let it sit for 12 minutes.
  4. Immediately transfer the eggs to an ice bath to stop the cooking process.
  5. Gently peel the cooled eggs.
  6. Slice the eggs lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl.
  7. Add the mayonnaise, Dijon mustard, paprika, salt, and pepper to the yolks.
  8. Mash everything together with a fork until smooth and creamy. You can also use a whisk for a fluffier texture.
  9. Add a few drops of orange food coloring to the yolk mixture. Start with a little and add more until you achieve your desired pumpkin orange color.
  10. Transfer the orange yolk mixture to a piping bag fitted with a small round tip (or a Ziploc bag with a corner snipped off).
  11. Pipe the yolk mixture back into the egg white halves, mounding it slightly to resemble a pumpkin shape.
  12. Sprinkle a pinch of paprika over the top of each pumpkin for added color and flavor.
  13. Sprinkle the finely chopped chives around the deviled eggs on a serving platter to create the pumpkin patch.
  14. Optionally, insert a small piece of pretzel stick into the top of each deviled egg to resemble a pumpkin stem.

Notes

For perfectly peeled eggs, use older eggs (about a week old) and ensure they go into an ice bath immediately after cooking. Overcooked eggs will have a green ring around the yolk, so follow the 12-minute cooking time. Gel food coloring is more concentrated than liquid, so use it sparingly. You can hard-boil and peel the eggs a day in advance. Store them in the refrigerator in an airtight container. You can also prepare the yolk mixture ahead of time, but store it separately from the egg whites and assemble the deviled eggs just before serving. This prevents the egg whites from becoming soggy. Variations include adding cayenne pepper, smoked paprika, bacon bits, cream cheese, or pumpkin pie spice to the yolk mixture.