Pumpkin Deviled Eggs
Deviled eggs shaped like pumpkins, the perfect make-ahead Thanksgiving appetizer.
Recipe type: Appetizer
Cuisine: American
Yield: 12 deviled eggs
  • 6 large eggs
  • ½ medium-sized red bell pepper
  • 2 tablespoons mayonnaise
  • 2 teaspoons yellow mustard
  • ½ teaspoon paprika, and more for sprinkling
  • ½ teaspoon garlic powder
  • salt & pepper
  • chives or green onions
  • parsley leaves and stems
  1. Roast or steam pepper until soft, then remove seeds and peel. Place in a food processor.
  2. In a large saucepan, bring water to a boil. Gently lower eggs into boiling water. Let water return to a boil, then reduce to a simmer. Cook eggs for 12 minutes.
  3. Drain eggs and place them in a bowl of ice water. Cool completely. Crack eggs and peel carefully under cool running water. Slice in half lengthwise, and scoop out the yolks, and add them into the food processor.
  4. Add mayonnaise, mustard, paprika, and garlic powder. Process until smooth. Taste and add salt & pepper as needed.
  5. Spoon yolk mixture into a ziplock bag. Seal and snip a corner.
  6. Pipe yolk mixture onto egg whites. Using a toothpick, draw vertical lines to resemble the ribs of pumpkins. If yolk mixture is too soft, refrigerate first to firm it up.
  7. For the stems, cut chives or green onions into 1-inch pieces and insert into the top of pumpkins.
  8. Press parley leaves next to the stems. Decorate your plate with tendrils made out of strips of parsley stems or green onions that have been shocked in cold water.
  9. Best served chilled.
Recipe by Fiesta Friday at https://fiestafriday.net/2017/11/13/pumpkin-deviled-eggs/