Eggs filled with creamy yolk, paprika dusting, and chive stems, delighting Halloween guests with playful presentation.
# Components:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1/2 teaspoon white wine vinegar
05 - 1/8 teaspoon garlic powder
06 - 1/8 teaspoon salt
07 - Freshly ground black pepper, to taste
→ Decoration
08 - 2 teaspoons sweet paprika, for dusting
09 - 1 to 2 chive stems, cut for decorative pumpkin stems
10 - Optional: 1 small carrot, sliced into thin strips
# Method:
01 - Place eggs in a large saucepan, add enough cold water to cover by 1 inch, and bring to a boil over medium-high heat. When boiling, cover, remove from heat, and let eggs stand off heat for 10 to 12 minutes.
02 - Drain hot water and cool eggs under cold running water. Peel shells carefully to keep whites intact.
03 - Slice eggs lengthwise and gently remove yolks, setting whites aside. Transfer yolks to a mixing bowl.
04 - Mash yolks with a fork until fine. Add mayonnaise, Dijon mustard, white wine vinegar, garlic powder, salt, and black pepper. Mix thoroughly until very smooth and creamy.
05 - Spoon or pipe the yolk mixture generously into the egg white halves, mounding the filling slightly for visual appeal.
06 - Sprinkle paprika over the filled eggs to create an orange pumpkin look. Using a toothpick, gently score vertical lines to simulate pumpkin ridges.
07 - Insert a small piece of chive at the top of each egg to form a pumpkin stem. Optionally, add a thin carrot strip as a decorative leaf or vine.
08 - Arrange the finished eggs on a serving platter and serve immediately.
