PUMPKIN DEVILED EGGS WITH SAGE "STEMS"
DEVILED EGGS … with an Autumnal twist.
These perfect for Fall deviled eggs bring full-on autumn charm without veering into dessert territory. With a dash of smoked paprika for depth, a hint of orange food coloring for that iconic hue, and sage leaves standing in as elegant stems, this classic party snack transforms into a pumpkin. They’re so perfect for Halloween parties, Thanksgiving grazing boards, and really any time you have a few friends coming over.
PUMPKIN DEVILED EGGS WITH SAGE "STEMS"
Yield: 12 Deviled Egg Halves
Prep time: 20 MinInactive time: 10 MinEgg Cooking Time: 15 MinTotal time: 45 Min
Elevate this classic party snack into a fall showpiece!
Ingredients
KITCHEN TOOLS
Instructions
- Cut the hard-boiled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl.
- Combine the yolks, mayonnaise, dijon mustard, white vinegar, smoked paprika, salt, and black pepper. Mix with a fork or hand mixer until smooth
- Add one small drop of orange gel food coloring and stir until the color is evenly blended.
- Spoon or use a piping bag to pipe the filling back into the egg whites, creating a slightly rounded mound. If your mixture is too loose to do this, refrigerate it until it hardens and then proceed.
- Using a toothpick, draw lines that start at the top middle of your soon-to-be pumpkin, curve outward, and then return to the center of it's base. Repeat this process to mimic the ridges of a pumpkin.
- Tuck a fresh sage leaf into the top of each egg to create the look of a stem.
- Chill for at least 10 minutes before serving to let the flavors mingle and the presentation set.
