Pumpkin Patch Deviled Eggs Recipe

Introduction

Brighten up your appetizer spread with these charming Pumpkin Patch Deviled Eggs. They’re a fun, festive twist on the classic deviled egg, perfect for fall gatherings or Halloween parties.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon paprika, plus more for dusting
• A tiny dash of orange food coloring (optional, for vibrant pumpkin color)
• 2 tablespoons fresh chives, finely chopped (for stems and garnish)

Instructions

1. Step 1: Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let stand for 12 minutes.
2. Step 2: Drain the hot water and run cold water over eggs until cool. Peel eggs carefully and slice them in half lengthwise.
3. Step 3: Remove yolks and place them in a medium bowl. Mash with a fork until smooth.
4. Step 4: Add mayonnaise, yellow mustard, salt, black pepper, paprika, and orange food coloring (if using) to yolks. Stir until creamy and color is evenly blended.
5. Step 5: Spoon or pipe the yolk mixture back into the egg whites’ hollow centers, forming a rounded mound.
6. Step 6: Lightly dust with extra paprika for color and sprinkle finely chopped chives around the top to resemble pumpkin stems.
7. Step 7: Chill deviled eggs in the refrigerator for at least 30 minutes before serving to let flavors meld and the filling firm up.

Tips & Variations

• Use a piping bag with a round or star tip for neater filling and a professional look.
• If you prefer a milder flavor, reduce the mustard and pepper slightly.
• Try swapping fresh chives with finely chopped green onions or parsley for a different kind of green stem garnish.
• If you don’t have orange food coloring, a small pinch of turmeric can add a natural yellow-orange tint.

Storage

Store deviled eggs covered in the refrigerator for up to 2 days. Keep them chilled until serving. For best texture and safety, avoid leaving eggs at room temperature for more than 2 hours. If necessary, gently stir the filling before serving as it may firm up slightly in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make deviled eggs a day in advance?

Yes, you can prepare deviled eggs a day ahead and keep them covered in the refrigerator. This allows the flavors to meld nicely. Just garnish with fresh herbs right before serving for the best appearance.

What is the purpose of the orange food coloring?

The small amount of orange food coloring enhances the traditional pumpkin color of the yolk filling, making the deviled eggs look more festive and pumpkin-like. It is optional and does not affect the taste.

Pumpkin Patch Deviled Eggs Recipe

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4.9 from 108 reviews

Pumpkin Patch Deviled Eggs are a festive and delicious twist on the classic deviled egg recipe, perfect for autumn and Halloween gatherings. These deviled eggs feature a creamy, tangy filling beautifully tinted with a touch of orange food coloring and dusted with paprika to mimic miniature pumpkins, complete with fresh chive stems for added charm and flavor.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Eggs

• 6 large eggs

Filling

• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon paprika, plus more for dusting
• A tiny dash of orange food coloring (optional, for vibrant pumpkin color)

Garnish

• 2 tablespoons fresh chives, finely chopped (for stems and garnish)

Instructions

1. Boil the eggs: Place the eggs in a single layer in a saucepan and cover with water by about an inch. Bring the water to a boil over medium-high heat, then cover the pan, remove from heat, and let sit for 10-12 minutes.
2. Cool and peel: Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes. Gently peel the eggs, then slice them in half lengthwise.
3. Prepare the filling: Carefully remove the yolks and place them in a medium bowl. Mash the yolks with a fork until smooth. Add mayonnaise, yellow mustard, salt, black pepper, paprika, and a tiny dash of orange food coloring if using. Mix thoroughly until creamy and evenly colored.
4. Fill the egg whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves, shaping the filling into small mounds resembling pumpkins.
5. Add pumpkin details: Lightly dust the filled eggs with additional paprika to enhance the pumpkin effect. Insert small pieces of chopped fresh chives at the top of each filled egg to resemble pumpkin stems.
6. Chill and serve: Refrigerate the deviled eggs for at least 15 minutes before serving to allow flavors to meld and filling to firm up.

Notes

• For best results, use fresh eggs that are not too fresh, as slightly older eggs peel more easily.
• If you prefer a milder mustard flavor, reduce the mustard to 1/2 teaspoon.
• The orange food coloring is optional but adds a fun, vibrant pumpkin color to the yolk filling.
• Feel free to adjust seasoning according to taste, especially salt and pepper.
• These deviled eggs can be made a day ahead and stored covered in the refrigerator.

Keywords: deviled eggs, pumpkin deviled eggs, fall appetizer, Halloween appetizer, holiday appetizer, party food