Deviled Egg Pumpkins


Deviled Egg Pumpkins

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    Servings and Ingredients

    Serves 8
    8 large eggs
    3 tbsp. mayonnaise
    1 tsp. Dijon mustard
    ¼ tsp. paprika, plus more for sprinkling
    ¼ c. roasted red pepper, optional
    Salt and pepper, to taste
    3 chives, cut into 16 (1/2-inch) pieces


    1. Bring large pot of water to a boil over high heat.
    2. Gently lower eggs into the water, return to a boil and reduce to a low simmer. Cook eggs for 11 minutes.
    3. Drain and place in ice water to cool for 10 minutes.
    4. Crack egg shells and peel under cool running water. Slice eggs in half lengthwise; scoop out the yolks.
    5. Refrigerate whites. Place yolks, mayonnaise, mustard, paprika and red pepper in a food processor; blend until smooth. Season to taste with salt and pepper.
    6. Transfer to a pastry bag and pipe about 1 tablespoon into the center of each egg white.
    7. Use a toothpick to create vertical pumpkin lines in the yolk mixture and set a piece of chive on top.
    8. Sprinkle yolks with paprika.

    Recipe Source:

    adapted from