Pumpkin Halloween Deviled Eggs
The pumpkin in the name is because these eggs resemble little pumpkins, making them perfect for a Halloween party. I know that Halloween is often all about candy, treats, and sweets. But it's nice to have a little bit of savory for balance. And savory treats can be just as festive. Even though the name, “deviled eggs” sounds just perfect for Halloween, there's a cool history to this popular treat. Check it out, because the evolution of the deviled egg is really quite fascinating: The Ancient History of Deviled Eggs
The other great thing about these cute little pumpkin deviled eggs, is that they are so easy to make! I don't have a ton of patience for fiddling with food that's just gets eaten, anyways. I usually just aim to make sure it looks appetizing. Although I do admire those who do, and always appreciate the effort. I've seen some amazingly creative things done to food for a Halloween party, and it's so much fun. People have made spider webs, eyeballs, little ghosts, witches hats, and all kinds of Halloween themed things out of food.
As fun as that all is, I'm happy that these eggs took so little effort, because they disappeared fast. I mixed the egg yolks with sriracha and smoked paprika as well as mayonnaise to get the orange colour. And I also made a separate batch omitting the sriracha and using extra paprika. Not everyone is a fan of spicy, especially kids, so everyone was happy. The amount of sriracha is pretty small, so there's very little heat anyways, and you can add extra if you want them to pack a little more punch.
I used a melon baller to scoop the yolks back into the whites to give the pumpkins their rounded shapes. A little strip of green pepper makes a perfect pumpkin stem, and it adds a nice little crunch, too. These little deviled pumpkin eggs are a yummy way to make sure there's some nutritious protein amidst all the sugary treats for any spooky festivities.
- 12 fresh eggs
- 1/4 cup mayonnaise
- 2 tbsp Sriracha sauce
- 1 tbsp smoked paprika
- 1 tsp salt
- 1//2 small green pepper, cut into 1/2 inch x 1/2 inch strips
- Bring a large pot of water to a boil
- Lower eggs into boiling water, and allow to boil for 10 minutes
- Remove pot from heat, and drain hot water, while adding cold water to pot.
- When water is cold, allow eggs to cool
- Peel cooled eggs, and slice in half lengthwise
- With a small spoon, scoop yolks from eggs into a bowl, setting halved whites aside
- To the yolks, add, mayonnaise, sriracha, paprika, and salt
- Use a pastry blender, potato masher, or a large fork to mix yolk mixture into a smooth, creamy paste
- Use a melon baller, or teaspoon to scoop yolk mixture into reserved cooked egg whites.
- On the top of each deviled egg, place a strip of green pepper for the stem
- With the tines of a fork, draw lines through yolks to resemble pumpkins
- Garnish with more paprika, if desired
Free range, organic eggs have beautiful golden yolks and thick brown shells that make them easy to peel. And also make the colour of these pumpkin eggs really easy.