Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/8 teaspoon salt (plus more to taste)
- Freshly cracked black pepper to taste
- 1 tablespoon smoked paprika (for dusting and color)
- 6 fresh chives or small pieces of green onion (cut into 1/2 inch segments for stems)
- Optional: Small parsley leaves for pumpkin “vines”
Instructions
- Step 1: Boil and Prepare the Eggs. Place the eggs in a single layer in a medium saucepan and cover with cold water by at least an inch. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Carefully peel the eggs under cool running water and pat them dry with a paper towel.
- Step 2: Create the Creamy Filling. Slice each egg in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Set the whites aside on a clean plate. Mash the yolks with a fork until they reach a fine, crumbly consistency. Stir in the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until the filling is completely smooth and creamy. For an extra bright orange interior, stir in a pinch of paprika directly into the yolk mixture.
- Step 3: Fill and Shape the Pumpkins. Spoon the yolk mixture back into the centers of the egg whites, mounding it slightly to create a rounded “pumpkin” shape. Use the back of a small spoon to smooth the surface. To create the pumpkin ridges, take a toothpick and gently press vertical lines into the yolk filling from the top center down to the base. Lightly dust the top of each yolk mound with smoked paprika until it reaches a vibrant orange color.
- Step 4: Add the Finishing Touches. Place a small segment of chive or green onion into the top center of each yolk mound to act as the pumpkin stem. If you want more detail, add a tiny parsley leaf next to the stem to mimic a pumpkin vine. Arrange the eggs on a serving platter and keep them refrigerated until you are ready to serve your guests.
- Cook Time: 32 minutes