Pumpkin Deviled Eggs Appetizer (Printable Version)
# What You'll Need:
→ Eggs and Filling
01 -
12 large eggs
02 -
120 ml mayonnaise
03 -
Juice of 1/2 lemon
04 -
7 g Dijon mustard
05 -
Kosher salt
06 -
Freshly ground black pepper
→ Garnish
07 -
9 g paprika
08 -
4 chives, cut into small pieces
# Step-by-Step Directions:
01 -
Arrange eggs in a single layer in a saucepan and cover with water by 5 cm. Bring to a boil over medium-high heat, then reduce heat to low and cover. Simmer for 1 minute; remove from heat and let eggs stand, covered, for 14 minutes. Immediately rinse eggs under cold water.
02 -
Crack eggs and peel shells under cool running water, submerging in an ice bath for 10 to 15 minutes to facilitate clean removal.
03 -
Halve eggs lengthwise. Gently remove yolks and place in a bowl; set whites on a serving platter. Mash yolks with a fork, then blend in mayonnaise, lemon juice, and Dijon mustard. Season filling with kosher salt and black pepper to taste.
04 -
Evenly fill each egg white with the yolk mixture, smoothing tops for presentation.
05 -
Thoroughly dust yolk tops with paprika until well covered. Using a sharp paring knife, gently score ridges to mimic a pumpkin texture.
06 -
Insert a piece of chive at the top of each egg to represent a pumpkin stem. Serve immediately or refrigerate until ready to present.
# Helpful Notes:
01 -
Allow eggs to rest in an ice bath after boiling for easiest peeling.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.