Pumpkin Devilled Eggs
I always make devilled eggs for our yearly Halloween party as they can be decorated in creative (and scary!) ways. These pumpkin devilled eggs are super easy to make – you can preboil the eggs, and keep them refrigerated for a couple of days – then it only takes 10 minutes to make these lovely snacks (which are dairy-free and gluten-free, just BTW.)
Ingredients
Method
- Place the eggs in a saucepan filled with cold water, then bring to a boil. Put a lid on, turn off the heat and rest for 6 minutes. Drain, then rinse the eggs under cold water.
- Crack the shells, then carefully peel the eggs.
- Halve the eggs lengthwise, then spoon out the yolks into a small bowl. Add the mayo, mustard, lemon juice, salt and pepper and mix until you get a smooth, fluffy cream.
- Fill the egg whites with the mixture and smooth the tops. Using a skewer, draw ridges down the yolk to look like a pumpkin.
- Dust them with paprika – try to cover only the yolk.
- Place a piece of chive on top of the egg yolk to look like a stem.
- Put the devilled eggs onto a platter and serve.