Pumpkin Devild Eggs
These adorable Pumpkin Deviled Eggs are the perfect Thanksgiving appetizer! Made with a super creamy, slightly sweet and tangy filling, they're piped into festive little pumpkins and finished with fresh chive stems. Easy to make, delicious, and almost too cute to eat!
Servings: 24 eggs
Ingredients
- 12 large eggs
- 6 tbsp mayonnaise if you like a sweeter deviled egg use miracle whip!
- 2 tbsp sour cream
- 2 tsp Dijon mustard
- 2 tsp yellow mustard
- 2 tsp distilled white vinegar
- 1 tsp honey optional
- 1 ½ - 2 tsp sweet paprika add more or less to reach desired color
- ¼ tsp garlic powder
- salt & pepper to taste
- fresh chives cut into small pieces for decorating
Instructions
To cook the eggs:
- Hard-boil the eggs using an egg cooker according to the manufacturer's instructions, or cook in gently boiling water for 10–12 minutes. Immediately transfer to an ice bath for 10–15 minutes, until completely cooled.
To assemble:
- Carefully peel the eggs, slice each in half lengthwise, and remove the yolks. Arrange the egg white halves on a serving platter.
- Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, sour cream, both mustards, vinegar, honey, paprika, garlic powder, salt, and pepper. Mix until completely smooth and creamy. Taste the filling and adjust the seasonings as desired. Add a little more paprika if you'd like a deeper orange color.
- Transfer the filling to a piping bag fitted with a large open star tip. Pipe a generous, tall swirl into each egg white, allowing the ridges to create the pumpkin shape.
- Place a small piece of fresh chive into the top of each pumpkin to resemble a stem. Keep refrigerated until ready to serve. Enjoy!