Pumpkin Deviled Eggs
Description
Creamy deviled eggs tinted orange with paprika and shaped like mini pumpkins. This make-ahead Halloween and Thanksgiving appetizer uses air fryer hard-boiled eggs and no food coloring.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar, optional
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ to ½ teaspoon paprika, plus more for garnish
- Fresh chives, cut into short pieces, for stems
- 2 cups Ice water, for chilling the eggs
Instructions
- Preheat the air fryer to 270°F (130°C). Cook the eggs in a single layer for 15 to 17 minutes. (For the stovetop method, see the note below.)
- Transfer the eggs immediately to ice water and chill for 5 minutes.
- Peel the eggs and slice each in half lengthwise. Place the yolks in a bowl.
- Add the mayonnaise, mustard, vinegar, salt, pepper, and paprika to the yolks, then mash or blend until completely smooth.
- Pipe the filling into the whites in rounded mounds. Score vertical ridges with a toothpick, add a chive stem to each, and dust lightly with paprika.
- Refrigerate for 10 to 15 minutes before serving. Serve chilled.
Equipment
- Piping bag (or zip-top bag)
Notes
- Stovetop method: Cover the eggs with cold water by 1 inch and bring to a boil. Cover the pan, turn off the heat, and let the eggs sit for 12 minutes, then chill them in ice water.
- Slightly older eggs peel most easily.
- For a pipeable filling, blend it smooth in a mini food processor.
- Make ahead: prep the whites and filling up to 1 day ahead and store them separately.
- Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1ServingCalories: 68kcalCarbohydrates: 0.2gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 95mgSodium: 120mgPotassium: 37mgFiber: 0.03gSugar: 0.1gVitamin A: 142IUVitamin C: 0.1mgCalcium: 16mgIron: 0.5mg