Pumpkin Deviled Eggs
Recipe Overview
Ummmmm, put these in the fail category. Good idea, but it didn’t work out at all! Which I was super bummed about, because they looked so cute on Kathryn’s recipe card. I’ve made approximately a million deviled eggs in my life and thought I’d pretty them up using this recipe. It was too wet and I couldn’t get them to look like pumpkins at all. I’ll stick with my dijon mustard next time! In real life, these just didn’t make the cut.
Ingredients List
- 6 hard boiled eggs
- 2 tsp yellow mustard
- ¼ cup mayonnaise
- Salt and pepper to taste
- Chives (chopped)
- Paprika or red cayenne pepper (optional)
Step 1: Prep the Eggs
Peel the hard boiled eggs and slice lengthwise. Separate the yolks from the whites.
Step 2: Make the Filling
Mix yolks, mustard, mayonnaise, salt and pepper together in a bowl.
NOTE: We all prefer dijon over yellow mustard. Use your preference. If you want to try to make these into pumpkins, I’d leave the mayonnaise out until the end and add a little at a time until you get a consistency that will allow you to impress the lines.
Step 3: Scoop and Roll it Until it is Round
Scoop about 2 tsps of the mixture into a spoon and roll it until it is round. Place in an egg white and press the yolk mixture down with your fingers to fill the egg white.
NOTE: I didn’t get mine to do this. It was way too wet.
Step 4: Make 3 to 4 Indents
Using the back of a knife, make 3-4 indents in the yolk mixture to resemble pumpkin sections. Top with a ¼-½ inch chive. Sprinkle with paprika or cayenne if you prefer.
Conclusion
This recipe had lots of 5-Star reviews, which is why I tried it. Honestly, I can’t see how. Skip this one and use your tried and true deviled egg recipe. I’ll keep looking for one that tastes good and gives us all the cuteness of Fall.
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