Want to try a recipe for Halloween that’s not creepy, crawly, or squiggy? These Pumpkin deviled eggs are not only cute, they’re also delicious!
There’s nothing more classic than a deviled egg for an appetizer. They’ve found their way into classic Americana culture. Not a single family gathering goes by where someone doesn’t bring deviled eggs. So you can be the clever one when you roll up with these to the party. It also helps that they’re easy to make and store ahead of time!
Now, contrary to the name of this appetizer, there’s not actually any pumpkin in the mix (although, you probably could put a little pumpkin in there and omit the sugar). They just look like little pumpkins. And sometimes that’s all you really need.
We used the Endurance® Mashing Fork to make sure the egg yolk was completely broken down into a fine crumbly paste.
After you mix all the ingredients together, pipe the mixture into the egg whites and dust with paprika. Add the green onion “stems” and you’re good to go!
Pro tip: For precise paprika dusting, place into a small tea strainer like this one and gently tap over piped egg yolks.
Pumpkin Deviled Eggs
Eggs, hard-boiled and cut in half
Orange gel food coloring
- Paprika and Green onion for garnish
Bring large sauce pan to boil with water over medium high heat. Gently place eggs into sauce pan with slotted spoon. Boil gently for 12-15 minutes. Remove eggs from pan and place into bowl of ice water for 1 minute. Peel eggs and set aside to cool. Once cooled, cut eggs in half and remove yolk into large bowl. Mash yolk until it resembles a finely crumbled paste. Add mayonnaise, mustard, sugar, salt, and food coloring. Mix until creamy.
Place into piping bag (or large ziploc with corner cut off) and pipe into egg whites. Dust with paprika and add green onion "stem". Refrigerate until ready to serve.