Pumpkin Deviled Eggs
by Jessie Daye
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 dash Tabasco sauce
- Salt to taste
- Pinch black pepper
- Fresh chives (for the stem)
- Paprika for garnish
- 2-3 drops orange food coloring gel
Method
- Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Boil for two minutes then turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and transfer to a bowl of icewater. Let sit for five minutes then peel. Cool in the refrigerator, loosely covered, for 15 minutes.
- Halve eggs lengthwise, and remove yolks. Place yolks in a bowl, and add mustard, Tobasco, salt, pepper, food gel, and mayonnaise.
- Fill each egg white with about 1½ teaspoons of mixture using a piping bag fitted with a star tip or a ziplock bag with the corner cut off. Dust the top with paprika and insert tiny chive stem. Arrange on a platter and serve.
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Hi, I'm Jessie.
Mama to three girls and a lifelong creative who loves making everyday moments feel a little more special. Here, I share whimsical recipes, holiday inspiration, and creative projects designed to bring a little more joy to your day. I hope to inspire you to get creative, celebrate the little things, and make something beautiful. Welcome!
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