Fall Deviled Eggs 🎃 This is a classic deviled egg recipe made to look like mini pumpkins. Easy peasy and delicious.

Ingredients

6 large eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 dash Tabasco sauce

Salt, to taste

Pinch black pepper

Fresh chives (for the stem)

Paprika, for garnish

2-3 drops orange food coloring gel

Directions

1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Boil for two minutes then turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and transfer to a bowl of ice water. Let sit for five minutes then peel. Cool in the refrigerator, loosely covered, for 15 minutes.

2. Halve eggs lengthwise, and remove yolks. Place yolks in a bowl, and add mustard, Tobasco, salt, pepper, food gel, and mayonnaise.

3. Fill each egg white with about 1½ teaspoons of mixture using a piping bag fitted with a star tip or a ziplock bag with the corner cut off. Dust the top with paprika and insert tiny chive stem. Arrange on a platter and serve.