Pumpkin Deviled Eggs
Simple to make and adorable to behold, these pumpkin deviled eggs will be a hit for Halloween entertaining, and you only need a few ingredients and little food coloring to make it happen.
- 1 dozen eggs
½ cup Duke's Mayonnaise
- 2 tsp. yellow mustard
- 2 tsp. apple cider vinegar
- ½ tsp. orange food coloring (or use a mix of red and yellow)
- Salt and pepper, to taste
- 1 chive, cut in 12 small ¼-inch pieces
Place eggs in a single layer in a saucepan. Fill with cold water, covering eggs by at least 2 inches.
Bring to a boil, cover, turn off heat and let sit 8 minutes.
Remove eggs from saucepan and place in ice water.
Once eggs are cool to the touch, peel and cut in half lengthwise. Remove yolk from eggs and place in a mixing bowl. Place egg white halves on a serving dish and set aside.
Mash yolks with a fork and mix in mayonnaise, mustard, and apple cider vinegar. Add food coloring, and mix until the color is evenly distributed. Depending on the brightness of your yolks, you may need a little more or less. Add salt and pepper to taste.
Spoon mixture into egg halves or place mixture in a zip-top bag, seal, snip bottom corner of bag and pipe mixture into halves.
Garnish each egg yolk with a chive ‘stem.’