These festive deviled eggs are dyed a warm orange with paprika and mustard, then piped to look like little pumpkins. Finished with a chive stem, they’re playful, delicious, and ideal for Halloween parties or autumn gatherings.
Place eggs in a saucepan and cover with cold water.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Transfer to an ice bath and cool completely. Peel carefully.
Slice eggs in half lengthwise. Gently remove yolks and place them in a bowl.
Mash yolks with mayonnaise, Dijon mustard, vinegar/lemon juice, paprika, turmeric (if using), salt, and pepper until smooth and creamy.
Adjust seasoning to taste.
Spoon or pipe the yolk mixture into the hollow of each egg white.
Use the back of a knife or a toothpick to gently score vertical lines in the filling, mimicking a pumpkin’s ridges.
Insert a small piece of chive into the top of each yolk mound to create a pumpkin “stem.”
Dust lightly with extra smoked paprika for a deeper pumpkin color.
Arrange on a platter with fresh parsley or kale leaves for a harvest-style presentation.
Serve as part of a Halloween snack platter with witch’s finger breadsticks, stuffed peppers, or mummy jalapeño poppers.
Pairs well with a crisp white wine or sparkling cider.
Spicier version: Add a touch of hot sauce or cayenne to the yolk mixture.
Halloween upgrade: Dye the egg whites green with natural food coloring (like spinach juice) for an eerie twist.
Make-ahead: Can be assembled 1 day ahead, covered, and chilled. Add chive stems just before serving.
12 servings