Paprika Pumpkin Deviled Eggs

Felipe Femur the skeleton, here. I want to share the recipe for one of most delicious snacks this side of the grave. Paprika Pumpkin Deviled Eggs! They’re sure to please ghouls and guests alike. The recipe makes a dozen so save some for your friends, throw a Halloween party, or entomb the extras in the fridge until you’re ready for a delicious snack. Each batch of Paprika Pumpkin Deviled Eggs is full of savory flavor. Decorate the eggs any way you’d like. I used cilantro stems to make pumpkins. Just follow the easy steps below and you’ll have yourself a party favorite to serve your friends in no time at all.

Ingredients

TOOLS NEEDED:

Spatula
Icing bag
(Preferred) Electric Mixer
Stove top
Cutting knife
Pot

Paprika Pumpkin Deviled Eggs:

A dozen eggs (or make it a creepy thirteen)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup mayonnaise
1/4 cup mustard
Paprika
Cilantro (Stems)

Directions

Make some Paprika Pumpkin Deviled Eggs by following these easy steps.

Step 1:

Assemble all your ingredients.

Step 2:

Add 12 to 13 eggs to a pot and cover with cool water.

Step 3:

On high heat, bring water to a boil. Keep pot covered. Once water reaches boiling point, remove the pot from the heat. Keep covered, and allow eggs to sit in the hot water for 20 minutes.

Step 4:

Place eggs in bowl of ice water to cool for several minutes.

Step 5:

Remove eggs from ice water and peel the shells off each.

Step 6:

Cut each egg in half lengthwise.

Step 7:

Scoop out the hard yellow yolk of each egg and add it to a mixing bowl.

Step 8:

Combine yolks with mayonnaise, mustard, salt and pepper. Mix well.

Step 9:

Add yolk mixture to an icing bag and squeeze into the hallowed out whites.

Step 10:

Flatten the yolk mixture and shape into pumpkins with a chopstick, butter-knife, or similar utensil.

Paprika Pumpkin Deviled Eggs

Step 11:

Sprinkle with paprika to taste and add a little green cilantro stem. Enjoy your Paprika Pumpkin Deviled Eggs!

Paprika Pumpkin Deviled Eggs!

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