Go Back

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.)
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 2 Tbsp mayonnaise
  • Squeeze of lemon juice
  • 1 tsp Dijon mustard
  • kosher salt
  • Freshly ground black pepper
  • 1 Tbsp paprika
  • Chives cut into small pieces

Method
 

  1. 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.
  2. Crack the shells, then carefully peel the eggs.
  3. 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.
  4. Fill the egg whites with the mixture and smooth the tops. Using a skewer, draw ridges down the yolk to look like a pumpkin.
  5. Dust them with paprika - try to cover only the yolk.
  6. Place a piece of chive on top of the egg yolk to look like a stem.
  7. Put the devilled eggs onto a platter and serve.