Pumpkin Deviled Eggs
Description
Festive pumpkin deviled eggs are a creamy, easy appetizer for Halloween and Thanksgiving — air-fried eggs piped and scored to look like adorable mini pumpkins.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 to 1/2 teaspoon paprika, plus more for garnish
- Fresh chives, cut into small pieces, for the stems
Instructions
- Preheat the air fryer to 270°F (130°C). Place the eggs in a single layer in the basket and cook for 15–17 minutes for fully set yolks.
- Transfer the eggs immediately to a bowl of ice water and chill for 5 minutes.
- Peel the cooled eggs and slice each in half lengthwise.
- Scoop the yolks into a bowl. Add the mayonnaise, mustard, vinegar, salt, pepper, and paprika, then mash until completely smooth.
- Pipe the filling into the egg whites. Use a toothpick or small knife to score vertical lines into the filling to mimic pumpkin ridges, then add a small piece of chive as the stem.
- Refrigerate for 10–15 minutes before serving. Serve chilled.
Equipment
- 2 cups, ice cold water
Notes
- Use slightly older eggs for the easiest peeling.
- Don't skip the ice bath — it loosens the shell and prevents the gray-green ring around the yolk.
- For an extra-smooth, pipeable filling, blend the yolk mixture in a mini food processor.
- An extra pinch of paprika deepens the natural orange color without any food dye.
- Store in an airtight container in the refrigerator for up to 2 days; best within the first 24–48 hours.
Nutrition
Serving: 1ServingCalories: 68kcalCarbohydrates: 0.2gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 95mgSodium: 118mgPotassium: 37mgFiber: 0.03gSugar: 0.1gVitamin A: 142IUVitamin C: 0.1mgCalcium: 15mgIron: 0.5mg