Ingredients
12 large eggs
1/2 c. mayonnaise
Juice of 1/2 lemon
1 1/2 tsp. Dijon mustard
kosher salt
Freshly ground black pepper
2 tsp. paprika
4 chives, cut into small pieces
Preparation
Step 1Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2" of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.Step 2Crack shells and carefully peel under cool running water.Step 3Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon and season with salt and pepper.Step 4Spoon mixture evenly among egg whites and smooth top. Step 5Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.Step 6Place chive above egg mixture to look like a stem before serving.
For those who are not a fan of all things pumpkin, worry not: These deviled eggs are classically flavored with no actual pumpkin inside the filling. They simply look like pumpkins: mini, adorable, creamy pumpkins that are a delight to pass around come Halloween. To make a fantastic hard-boiled egg, bring the eggs up to a boil starting with cold water: the gentle heat will cook the eggs as evenly as possible. Most of the egg will be cooked through carry-over heat after you turn the stove off. If you’d prefer a slightly underdone hard-boiled egg, keep them submerged in the hot water for just 10 to 11 minutes rather than the full 14. For a clean peel, be sure to shock your eggs in cold water immediately after draining. Once cool to the touch, give them a crack all over and submerge in an ice bath. Let them sit in the ice water for 10 to 15 minutes so the water can work its way underneath the shell and help you detach that membrane easily. Once you’ve made these, drop us a comment down below and let us know how you liked ’em!
