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
- 12 small pieces of fresh chives or parsley stems (for the pumpkin stems)
Instructions
- Place the eggs in a single layer in a saucepan and cover with an 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 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Gently crack the shells and peel them under cold running water for the smoothest results.
- Slice each peeled egg in half lengthwise. Gently scoop out the yellow yolks into a medium mixing bowl, placing the empty whites on a serving platter. Mash the yolks with a fork until they become fine crumbles. Stir in the mayonnaise, mustard, apple cider vinegar, and smoked paprika. Whisk the mixture vigorously until it is completely smooth and turns a bright, pumpkin-like orange. Season with salt and pepper to your preference.
- Spoon the yolk mixture back into the center of each egg white, mounding it slightly so it sits higher than the rim. Use the back of a small spoon or a clean toothpick to draw vertical grooves from the top to the bottom of the yolk filling, mimicking the ribs of a pumpkin. Place a small piece of chive or a tiny parsley stem at the top center of the yolk to act as the pumpkin stem. Dust very lightly with extra paprika for a textured look and serve chilled.
- Cook Time: 32 minutes