Pumpkin Patch Deviled Eggs Recipe

Introduction

Celebrate autumn with these charming Pumpkin Patch Deviled Eggs. Creamy, flavorful, and dressed up to look like tiny pumpkins, they’re perfect for Halloween or fall gatherings.

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 the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let sit for 10 minutes.
2. Step 2: Prepare an ice bath by filling a large bowl with ice and water. After 10 minutes, transfer the eggs into the ice bath and cool completely for at least 5 minutes.
3. Step 3: Gently crack the shells all over by tapping on a hard surface, then roll the eggs between your hands to loosen the shell. Peel under cool running water for easy removal.
4. Step 4: Slice each egg in half lengthwise and carefully scoop out the yolks into a bowl, keeping the whites intact. Arrange the whites on a serving platter.
5. Step 5: Mash the yolks with mayonnaise, mustard, salt, pepper, and 1/2 teaspoon paprika until smooth. Add a tiny dash of orange food coloring if using and mix well.
6. Step 6: Spoon the yolk mixture into a piping bag fitted with a star tip and pipe into each egg white half, swirling to create a round, plump pumpkin shape.
7. Step 7: Use the dull side of a knife or a toothpick to make slight indentations from the top center down the sides of each piped yolk to mimic pumpkin ridges.
8. Step 8: Insert small bundles of 2-3 chive pieces upright into the center top of each piped pumpkin to resemble stems.
9. Step 9: Lightly dust the eggs and platter with extra paprika and sprinkle remaining chopped chives for garnish.
10. Step 10: Refrigerate the deviled eggs for at least 30 minutes before serving to let the flavors meld.

Tips & Variations

• For the smoothest filling, press the yolk mixture through a fine-mesh sieve before piping.
• Try using smoked paprika instead of regular for a deeper smoky flavor and richer color.
• If you don’t have fresh chives, use finely chopped green onions as a stem alternative.

Storage

Store the deviled eggs in an airtight container in the refrigerator. They are best eaten within 2 days. Keep them chilled until serving, and if they lose moisture, a quick gentle pat with a paper towel can refresh the appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How can I make peeling the eggs easier?

Use the foolproof easy peel method: boiling the eggs, then immediately transferring them to an ice bath cools them quickly, helping the shells separate easily from the whites. Peeling under running water also helps remove stubborn bits.

Can I prepare Pumpkin Patch Deviled Eggs ahead of time?

Yes, prepare and assemble the deviled eggs up to one day in advance and store them covered in the refrigerator. Add the chive stems just before serving for the freshest look.

Pumpkin Patch Deviled Eggs Recipe

Print Recipe

★★★★★

4.6 from 114 reviews

These Pumpkin Patch Deviled Eggs are a festive and fun twist on the classic deviled eggs, perfect for autumn gatherings or Halloween parties. Creamy, smooth yolk filling gets a vibrant pumpkin-orange hue with optional food coloring and is artfully piped to resemble mini pumpkins, complete with chive ‘stems’ and paprika dusting for added flavor and color. The foolproof easy peel method ensures perfectly peeled eggs every time.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 cold water by about an inch. Bring water to a rolling boil over high heat, then immediately remove from heat. Cover with a lid and let eggs sit for exactly 10 minutes to cook through perfectly without overcooking.
2. Prepare ice bath and cool eggs: While eggs sit, fill a large bowl with ice and water. After 10 minutes, transfer eggs with a slotted spoon into the ice bath and let cool completely for at least 5 minutes. This rapid cooling helps the eggs peel easily.
3. Peel the eggs: Gently tap each egg on a hard surface to crack the shell all over, then roll between your hands to loosen. Peel under cool running water to have smooth and intact egg whites.
4. Halve and remove yolks: Slice each peeled egg in half lengthwise. Carefully scoop out the yolks into a small bowl, keeping the whites whole. Arrange egg whites on a serving platter.
5. Prepare yolk filling: Mash egg yolks with mayonnaise, mustard, salt, pepper, and 1/2 teaspoon paprika until smooth and creamy. Add a tiny dash of orange food coloring if desired for a pumpkin color. For extra smoothness, press mixture through a fine-mesh sieve.
6. Pipe the filling: Spoon the yolk mixture into a piping bag fitted with a star tip. Pipe the filling into each egg white half, swirling to form a plump, round pumpkin shape.
7. Create pumpkin ridges: Use the dull side of a knife or toothpick to gently make slight indentations from the top center down the sides of the piped filling to mimic pumpkin ridges.
8. Add chive stems: Insert small bundles of 2-3 chive pieces (about 1/2 to 3/4 inch long) upright into the top center of each pumpkin-shaped filling to resemble stems.
9. Garnish and chill: Lightly dust the eggs and filling with extra paprika for color and sprinkle remaining chopped chives around the platter. Refrigerate for at least 30 minutes before serving to meld flavors.

Notes

• Using an ice bath immediately after boiling ensures easier peeling and prevents overcooked green yolks.
• For smooth filling, consider pressing the yolk mixture through a fine sieve.
• Orange food coloring is optional but enhances the pumpkin color for a festive look.
• Chives add both a decorative stem and a mild onion flavor complementing the filling.
• Make these ahead of time and keep chilled to deepen flavors and maintain shape.

Keywords: deviled eggs, pumpkin deviled eggs, Halloween appetizer, fall recipe, party appetizer, festive appetizer, easy deviled eggs, holiday snacks