Hello, fraands, Jessica here from Jessica Brigham! I hope you missed me in September, because I certainly missed you. I’m back just in time for the spook-fests with this quick and easy Halloween hors d’oeuvre that’s going to knock your holiday-lovin’ socks off and make you coo with delight at how gosh darn cute it is. It may even turn those ghouls from the dark side.
Aside from my complete and utter obsession with Halloween (we’ve got Brigham’s Graveyard overtaking our front lawn and a couple life sized skeletons hanging out. Just sayin’.), I just go gaga celebrating the sinister occasions. The dapper man that he is, my husband deems the delicacy of deviled eggs the bee’s knees, so one year I surprised him with these cutie-halloween-patooties (a.k.a. pumpkin deviled eggs) for a ghoulish gathering we’d be attending. It was hard to keep him from chomping on the drive over. *Smacks hand*
Endless are the concoctions of deviled egg. Enchanters, I tell you. There’s a couple of ways to take this amuse-bouche into pumpkin land. I went with roasted red peppers and whole grain mustard for the acidic bite. You could also roast carrots for a more savory and sweet profile. Perhaps add a bit of turmeric for some spice and everything nice (you know, all that vitality). For an extra added punch, take it up a notch with a thai chili. I’m not so brave, but I believe in you.
Halloween may only be a week away, but this simple Halloween appetizer will turn ghastly heads, and if you’re anything like me, most of these ingredients are already be knocking behind your grisly cupboard doors.
Halloween Hors D’oeuvre: Pumpkin Deviled Eggs
Makes 24 servings
3½ tbsp. mayonnaise
1¼ teaspoon whole grain mustard
¾ teaspoon paprika, leftover for garnishing
4-5 slivers of roasted red peppers
Salt and pepper, to taste
Pastry or Plastic Bag
Large Bowl (to cool eggs)
- To perfectly hard boil your eggs, place eggs into a pot and fill with water until covered. Set on high heat until boil (about ten minutes), then simmer medium-low for ten minutes more. Remove from heat immediately and run cooked eggs in a cold water bath until cooled.
- Crack and peel eggs under a cool stream of running water. Use the base of your thumb peeling from under the membrane to ensure a smooth exterior. Slice eggs lengthwise, running your knife under hot water to keep eggs clean of yolk debris.
- Scoop out egg yolks into a food processor. Add mayonnaise, roasted red peppers, whole grain mustard, paprika, salt and pepper (and chili if you’re a wild child). Puree until consistency is thick and smooth.
- Arrange hard boiled egg whites onto your platter. On the backside, slice a flat surface to keep eggs from “running around.”
- Add deviled mixture into a pastry or plastic bag. For a plastic bag, cut a small incision in the corner and fill your egg whites until they mound slightly. Using a silicon spatula, smoothen your egg mixture into plump pumpkins. Add spinach stems on the larger egg white side.
- Garnish with paprika. Serve immediately or refrigerate 1 to 2 days in advance.