Today I’m sharing all the details for these pumpkin deviled eggs. Now, they are not pumpkin flavored. They still taste like deviled eggs, but they look like pumpkins. I think these are so cute and easy. The recipe and instructions for these pumpkin-deviled eggs are below.
-1/2 cup of mayonaise
-2 teaspoons of mustard
-Salt, pepper and paprika
-Orange food colorings
-Boil your eggs by placing eggs in a single layer in a saucepan and cover with enough water that there are 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes. Take the eggs out of the pan and place in an ice bath for 10-12 minutes.
-Peel the eggs under cold water. Cut the boiled eggs in half lengthwise and put the yolks into a mixing bowl.
-Mash the yolks into a fine crumble using a fork. Add mayonnaise, mustard, salt, pepper and paprika and mix well.
-Add a little orange food coloring to get the pumpkin color.
-Put your mixture into a gallon-size freezer bag and snip off the corner of your bag. Place the egg white halves onto an egg plate, then squeeze the bag and pipe the mixture into a circle in the egg white.
-Once your eggs are full, sprinkle a little more paprika on top.
-Add a parsley leaf on top as the pumpkin stem and vine.