Pumpkin Deviled Eggs

Pumpkin Devilled Eggs
Pumpkin Deviled Eggs
Festive and easy, these are sure to please all of your guests.
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  1. 1 dozen eggs – hard boiled
  2. 1/2 cup mayonnaise or salad cream
  3. 2 teaspoon yellow mustard
  4. 1/4 teaspoon salt
  5. pinch of white pepper
  6. 1/2 teaspoon Sriracha sauce
  7. Red food color to make the orange color
  8. 2 green onions for stems
  9. Smoked Spanish paprika, for garnish
  1. 1. Cover the eggs with enough cold water to cover the eggs completely. Bring to a boil. Boil for a 2 minute, then cover and set aside for 10 minutes. Drain the hot water out of the pan and fill the pan with cold water. After about 5 minutes, peel the eggs and slice eggs length-wise and remove the yolks.
  2. 2. Place the yolks and all of the other ingredients in a medium bowl and mix until very smooth. You can use a hand mixer or even a food processor to really want them creamy. Mound the yolk mixture into the egg whites or place it into a Ziploc bag to pipe it out.
  3. 3. Wet your finger and pat the surface of the filling smooth. Use a toothpick to draw lines like 'pumpkin' indentations. Sprinkle with paprika. Cut up the green part of the onion to make tiny stems and add them to finish off the pumpkin look.
The Halloween Cookbook http://thehalloweencookbook.com/

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