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.
Tried this recipe?
Let us know how it was!This post may contain affiliate links, please see our privacy policy for details.
Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
Let’s be friends!
Be the first to receive exclusive content, hear about upcoming collaborations, and special events!
