Pumpkin Deviled Eggs

By Lindsay FunstonUpdated: Aug 11, 2022

3.6

5 Ratings

preview for These Pumpkin Deviled Eggs Are The Cutest Halloween Treat

These pumpkin deviled eggs are way easier to make than jack-o'-lanterns! Paprika gives a wash of bold color, while a fresh chive (or snip of scallion) makes for the perfect stem.

For those who are not a fan of all things pumpkin, worry not: These deviled eggs are classically flavored with no actual pumpkin inside the filling. They simply look like pumpkins: mini, adorable, creamy pumpkins that are a delight to pass around come Halloween.

To make a fantastic hard-boiled egg, bring the eggs up to a boil starting with cold water: the gentle heat will cook the eggs as evenly as possible. Most of the egg will be cooked through carry-over heat after you turn the stove off. If you'd prefer a slightly underdone hard-boiled egg, keep them submerged in the hot water for just 10 to 11 minutes rather than the full 14.

For a clean peel, be sure to shock your eggs in cold water immediately after draining. Once cool to the touch, give them a crack all over and submerge in an ice bath. Let them sit in the ice water for 10 to 15 minutes so the water can work its way underneath the shell and help you detach that membrane easily.

Once you've made these, drop us a comment down below and let us know how you liked 'em!

Editor's note: The introduction to this recipe was updated on August 11, 2022 to include more information and a hosted video.

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Yields:: 12
Prep Time:: 20 mins
Total Time:: 35 mins

Ingredients

12
large eggs
1/2 c.
mayonnaise
Juice of 1/2 lemon
1 1/2 tsp.
Dijon mustard
kosher salt
Freshly ground black pepper
2 tsp.
paprika
4
chives, cut into small pieces

Nutrition Information

Calories1691 Fat147 gSaturated fat32 gTrans fat0 gCholesterol2277 mgSodium1783 mgCarbohydrates8 gFiber3 gSugar4 gProtein77 gVitamin D12 mcgCalcium376 mgIron12 mgPotassium1039 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2" of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
2. Step 2Crack shells and carefully peel under cool running water.
3. Step 3Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon and season with salt and pepper.
4. Step 4Spoon mixture evenly among egg whites and smooth top.
5. Step 5Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
6. Step 6Place chive above egg mixture to look like a stem before serving.

This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Lindsay Funston

Former Executive Editor

Lindsay Funston is the former Executive Editor at Delish, where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying "cheese pulls", and almost burning down the Delish kitchen with marshmallow cupcakes.