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Pumpkin Patch Deviled Eggs

Pumpkin Patch Deviled Eggs

Pumpkin Patch Deviled Eggs are a festive twist on classic deviled eggs, shaped like tiny pumpkins with creamy yolk filling, paprika for color, and fresh chive stems — perfect for fall parties or Halloween gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time: 10 minutes
Total Time 40 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

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)

Equipment

  • Saucepan (for boiling eggs)
  • Mixing bowl
  • Fork or potato masher
  • Piping bag or small spoon
  • Knife
  • Cutting board

Method
 

Boil the Eggs:
  1. Place eggs in a saucepan and cover with water. Bring to a gentle boil, cook for 9–10 minutes, then transfer to an ice bath. Cool completely before peeling.
Halve and Scoop:
  1. Cut each egg lengthwise. Remove yolks carefully and place them in a mixing bowl.
Make the Filling:
  1. Mash yolks until smooth. Add mayonnaise, mustard, salt, pepper, paprika, and a drop of orange food coloring if using. Mix until creamy and evenly colored.
Fill the Eggs:
  1. Spoon or pipe the filling back into egg whites. Use the back of a knife to draw small lines down the filling to mimic pumpkin ridges.
Add Chive Stems:
  1. Insert a small piece of chive on top of each “pumpkin” to look like a stem.
Garnish and Serve:
  1. Lightly dust with paprika. Chill 10 munite and until ready to serve.

Notes

Make sure your eggs are completely cooled before peeling to avoid tearing the whites. Mash the yolks until smooth for that perfect creamy filling, and don’t overdo the food coloring — just a tiny drop gives the best pumpkin look.
Use fresh chives right before serving to keep them bright and crisp. If you’re preparing them ahead, store the filling and egg whites separately, then assemble closer to serving time for the freshest taste and appearance.