When you’re searching for an autumn party deviled egg recipe that not only tastes amazing but looks festive, this is the recipe you need. Not only do crispy bacon and paprika add tons of flavor, as well as texture, but parsley leaves and roasted salted pumpkin seeds give these little pumpkin-shaped deviled eggs the perfect fall party appearance. They’re the perfect excuse to throw a party.
I’ve never really been the kinda girl that felt a strong desire to pretty up a deviled egg for a party. Well, that’s not quite true. I’d like to think that all of my deviled eggs are pretty gorgeous and irresistible. However, until now, I’ve never quite felt a strong desire to garnish them to look like actual pumpkins.
Well, you know what? Y’all, sometimes you just need to play with your food. And, this is one of those times. Grab a toothpick, some paprika, fresh parsley leaves, and a few roasted salted pumpkin seeds. It’s time to have some fun decorating deviled eggs.
Ingredients:
- 6 Extra-Large Hard-Boiled Eggs
- 1/4 Cup Mayonnaise
- 2 Teaspoons Whole-Grain Dijon Mustard
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Pure Maple Syrup
- 1 Teaspoon Paprika (Additional for Garnish)
- 1/2 Teaspoon Celery Seed
- 1/4 Teaspoon Finely Ground Black Pepper
- 4 Slices Crispy Bacon, Very Finely Diced
- Parsley
- Roasted Salted Pumpkin Seeds
Directions:
- Slice each egg in half lengthwise. Place the egg yolks into a medium bowl and use the tines of a fork to finely mash them together.
- Add the mayonnaise, whole-grain Dijon mustard, Dijon mustard, maple syrup, paprika, celery seed, and black pepper. Mash together with a fork until somewhat smooth.
- Fold in the finely diced crispy bacon.
- Place the filling into a large plastic resealable bag and snip off the corner with a pair of scissors. Pipe the filling into each egg white half.
- Sprinkle paprika over the top of each egg half.
- Use a toothpick to draw three lines in the filling of each egg half. Draw the line in the center straight down and the two outer lines slightly curving in.
- Garnish each egg half with a piece of parsley and a pumpkin seed.
Suggestions:
- Use extra-large eggs when making deviled eggs. When it comes to deviled eggs, size matters.
- You can use whichever type of paprika you have on hand in this recipe. I used sweet paprika.
- I love for my deviled egg filling to be as smooth as possible, which is why I usually use a food processor. However, I have found that my filling sometimes breaks due to a slightly high oil content when I use a food processor. So, whenever I use bacon in a deviled egg, I find it better to mash the filling by hand.
- If your egg filling is a little too thick, add either a bit of maple syrup or mayonnaise to thin it out.
- CLICK HERE to find more tips and tricks on How To Hard-Boil Eggs.
Improvements:
- Replace the crispy bacon in this recipe with sausage that has been browned. Just make sure to drain the sausage well on paper towels before adding it to the filling.
- Add 1 tablespoon of finely chopped chives to the egg filling.
- For garnish, replace the pumpkin seeds with sliced almonds.
- You can decorate any variety of deviled eggs you choose using paprika, parsley, and roasted salted pumpkin seeds. CLICK HERE to check out our long list of delicious deviled egg recipes.
Ingredients:
- 6 Extra-Large Hard-Boiled Eggs
- 1/4 Cup Mayonnaise
- 2 Teaspoons Whole-Grain Dijon Mustard
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Pure Maple Syrup
- 1 Teaspoon Paprika (Additional for Garnish)
- 1/2 Teaspoon Celery Seed
- 1/4 Teaspoon Finely Ground Black Pepper
- 4 Slices Crispy Bacon, Very Finely Diced
- Parsley
- Roasted Salted Pumpkin Seeds
Directions:
- Slice each egg in half lengthwise. Place the egg yolks into a medium bowl and use the tines of a fork to finely mash them together.
- Add the mayonnaise, whole-grain Dijon mustard, Dijon mustard, maple syrup, paprika, celery seed, and black pepper. Mash together with a fork until somewhat smooth.
- Fold in the finely diced crispy bacon.
- Place the filling into a large plastic resealable bag and snip off the corner with a pair of scissors. Pipe the filling into each egg white half.
- Sprinkle paprika over the top of each egg half.
- Use a toothpick to draw three lines in the filling of each egg half. Draw the line in the center straight down and the two outer lines slightly curving in.
- Garnish each egg half with a piece of parsley and a pumpkin seed.
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