Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon smoked paprika (for color and flavor)
- 3 fresh chives, cut into 1/2-inch pieces (for the “stems”)
- Fresh parsley leaves (optional, for “leaves”)
Instructions
- Place your eggs in a single layer in a medium saucepan and cover them with at least 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 exactly 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process.
- Peel the cooled eggs and slice them in half lengthwise. Gently scoop the yolks into a small mixing bowl. Place the egg white halves on a serving platter. Mash the yolks with a fork until they become fine crumbles. Add the mayonnaise, mustard, apple cider vinegar, salt, pepper, and most of the smoked paprika. Stir until the mixture is completely smooth and bright orange.
- Spoon or pipe the yolk mixture back into the center of each egg white half, mounding it slightly to create a rounded “pumpkin” shape. Use a toothpick or the tines of a small fork to gently press vertical lines into the yolk mixture, mimicking the ridges of a pumpkin. Dust a little extra paprika over the top for a vibrant finish. Finally, stick a small piece of chive into the top of each yolk mound to serve as the stem. Chill in the refrigerator until you are ready to serve.
- Cook Time: 32 minutes