How To Make Pumpkin Deviled Eggs, The Cutest Part Of Friendsgiving
To make these deviled eggs, you will need:
First, fill a medium sauce pot about 2/3 with water and bring it to a boil. Use a spoon to gently lower your eggs in. Cover the pot, reduce the heat to low so that the water is barely simmering, and simmer the eggs for 10 minutes.
After 10 minutes, use a spoon to take the eggs out of the hot water and transfer them to a medium bowl filled with ice water.
While you let the eggs cool for a couple minutes, cut your scallions into 1/2-inch pieces.
After the eggs have been in ice water for 5 minutes, peel them. Peeling them underwater sometimes helps the shell come off cleaner.
Halve the eggs lengthwise.
In a medium mixing bowl, combine the mayonnaise, red curry paste, ketchup, mustard, and salt.
Use a small spoon or your hands to gently remove the yolk from the white, being careful not to rip the white.
Add the yolks to the mixing bowl, and mash everything together with a fork until the mixture is smooth.
Whisk vigorously for 2 or 3 minutes until the mixture has a smooth texture.
Using two spoons, start filling the whites: Spoon about a tablespoon and a half of the yolk mixture back into the white, right in the crater where the yolk used to be.
Now, use a toothpick to draw 3-4 lines down each yolk, lengthwise, so that the yolk resembles a pumpkin.
Top each "pumpkin" with a scallion.
Pumpkin Deviled Eggs
Makes 12 pumpkin egg halves
6 large brown eggs (or 7, if you want to play it safe)*
2 tablespoons mayonnaise
1 tablespoon red curry paste
1 teaspoon ketchup
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
2 scallions, greens only
*If you can, avoid using super fresh eggs, do; they are harder to peel.
**Red curry paste is sold in the ethnic aisle of most standard grocery stores. If you can't find it you can use sriracha, but the eggs will taste a little different.
1. To hard-boil the eggs: Fill a medium sauce pot about 2/3 with water and bring it to a boil. Lower the heat so the water is barely simmering, then use a spoon to gently lower eggs in. Cover the pot and simmer the eggs for 10 minutes. Meanwhile, set up a bowl filled with ice water. After 10 minutes, use a spoon to lift the eggs out of the hot water and place them in the bowl of ice water. Let the eggs sit for at least 5 minutes to cool. When the eggs are cooled, carefully peel the shells off. Submerging the egg in water while you peel it helps the shells come off cleaner and not stick to the cooked white.
2. When all of your eggs are peeled, cut each one in half, lengthwise. Use your fingers or a small spoon to gently remove the yolk from the white, being careful not to rip the white. Put all of the cooked yolks into a medium mixing bowl, and set the whites aside on a tray or large plate in the fridge until you're ready to fill them.
To make the filling, add the mayonnaise, red curry paste, ketchup, dijon mustard, and kosher salt to the cooked egg yolks. Mash and whisk everything together with a fork or whisk for several minutes vigorously until it forms a uniform paste with no big lumps (a couple of small ones are OK).
3. To fill the eggs, use two spoons to spoon about 1 1/2 tablespoons of filling into each egg white, dropping the filling right into the crater where the yolk used to be. When all of the eggs are filled, use the back of a spoon to smooth the filling into a round, half-sphere shape. Then, use a toothpick to draw 3-4 lines down each yolk, lengthwise, so that the yolk resembles a pumpkin. Lay a piece of chopped scallion against the egg white at the top of each "pumpkin.' Serve immediately.
If you’re bringing these pumpkin deviled eggs to a potluck (like we suggest in our Friendsgiving menu), here’s what to do:
Before the potluck, you can hard-boil the eggs and make the fillings up to a day in advance, but make sure you store the filling in a bowl in the fridge with a layer of plastic wrap pressed directly on top of the filling, so that the top of the filling is in contact with the plastic wrap. This keeps a skin from forming on top. Store the halved egg whites in a separate airtight container in the fridge.
No more than an hour before you leave for the potluck, follow the directions in the recipe above to fill the eggs, shape the filling, and garnish with the chives.
At the potluck, serve the eggs immediately.
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