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Deviled eggs with yolks that resemble pumpkins.
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Pumpkin Deviled Eggs

Put a seasonal twist on everyone's favorite deviled eggs! Pumpkin Deviled Eggs look like pumpkins and are perfectly festive for fall.
Course Appetizer, Side Dish
Keyword Dijon Mustard, Fresh Parsley, Yellow Mustard, Salt, Paprika, Hard-Boiled Eggs, Mayonnaise
Dietary Need Vegetarian
Cooking Method Refrigeration
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 216kcal
Author Janis Hauser

Ingredients

  • 6 Eggs Hard-Boiled
  • 1/4 cup Mayonnaise
  • 1 tsp Yellow Mustard
  • 1 tsp Dijon Mustard
  • 1/8 tsp Salt
  • Parsley Fresh, for garnish
  • Celery Sliced into thin pieces
  • Paprika For garnish

Instructions

  • Slice boiled eggs in half long ways, scoop out egg yolk with a spoon and set aside.
  • Mix egg yolks in a bowl with mayonnaise, yellow mustard, Dijon mustard, salt, and paprika. Mix until you get a smooth and creamy texture.
  • Spoon the filling into a frosting bag with a basket weave tip. Fill egg shells with egg yolk mixture.
  • Snip a ½ inch parsley stem for each egg half and stick them into the top of each pumpkin deviled egg.

Nutrition

Calories: 216kcal | Carbohydrates: 1g | Protein: 10g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 286mg | Sodium: 268mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg