WEEKDAYS 1e|12c|p

Pumpkin Patch Deviled Eggs

Carla Hall
Servings: 6
30 to 60 min

These small bites will be an eggcellent app to serve up at your next party!

  • Ingredients
  • step-by-step directions
Pumpkin Patch Deviled Eggs
  • 6 large Eggs
  • 1/4 cup Mayonnaise
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Paprika (plus more)
  • Salt and Freshly Ground Black Pepper
  • 3 Chives (cut into 1/2 inch pieces)
  • Baby Arugula
  • Place Eggs in a medium sauce pan and cover with cold water. Bring to a boil. Cover with a lid and immediately turn off the heat. Let stand in the hot water for 12 minutes. Immediately remove Eggs to ice water. Let Eggs cool completely. Remove and peel Eggs.
  • Cut Eggs in half lengthwise. Remove all the Yolks to a medium bowl. Mash and combine with Mayonnaise, Mustard, and Paprika. Season with Salt and Pepper. Fill a piping bag set with a large round tip with the filling.
  • Fill each Egg white half with a mound of Yolk Filling. Wet a fingertip and smooth top of the filling. Score the filling to resemble Pumpkins. Sprinkle with additional Paprika on top of the filling. Place a chive piece on the Egg to resemble a pumpkin stem.
  • Place a bed of Baby Arugula on a platter. Place the Pumpkin Deviled Eggs on the platter and serve.
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