Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon smoked paprika (plus extra for dusting)
- Salt and black pepper to taste
- 1 small bunch of fresh chives or small parsley stems (for the “stems”)
Instructions
- Place your eggs in a single layer in a medium saucepan and cover them with one inch of cold water. 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 exactly 12 minutes. Immediately transfer the eggs to a bowl filled with ice water. Let them chill for at least 10 minutes to ensure easy peeling.
- Gently peel the cooled eggs and slice them in half lengthwise. Scoop out the yellow yolks into a small mixing bowl and set the white halves aside on a serving platter. Mash the yolks with a fork until they are fine and crumbly. Add the mayonnaise, mustard, vinegar, smoked paprika, salt, and pepper. Stir the mixture vigorously until it is completely smooth and creamy.
- Spoon the yolk mixture back into the center of each egg white. For a more professional look, use a piping bag with a large round tip. Overfill the centers slightly so the filling mounds upward. Use a toothpick to gently press vertical lines from the center of the yolk toward the edge, mimicking the ridges of a pumpkin. Dust the tops with a tiny bit of extra paprika to enhance the orange color.
- Cut your fresh chives or parsley stems into 1/2-inch pieces. Gently press one small stem into the top center of each yolk mound. This creates the “pumpkin stem” and completes the look. Serve immediately or refrigerate until your guests arrive.
- Cook Time: 32 minutes