Pimento Cheese Deviled Egg “Pumpkins”

October is pumpkin season and in keeping with all things pumpkin,

I have a fun fall bite or appetizer. . .

Pimento Cheese Deviled Egg “Pumpkins”!

 These deviled eggs get their pumpkin color and cheesy flavor from the Pâté of the South,

pimento cheese!

Use your favorite store brand of pimento cheese to make these deviled eggs

or your favorite pimento cheese recipe.

To make the pumpkin shape, I used a small cookie scoop to mound the deviled egg mixture

into the egg white half.

Depending on the consistency of your mixture, you may want to chill it briefly

so your mixture is firm enough to hold its shape.

 To mimic a pumpkin, make pumpkin “ribs” with a toothpick and use a 1/2-inch

 piece of chive for the pumpkin stem. I added a tiny piece of parsley leaf to the top of the egg below

the chive stem, but that extra step is optional.

Sprinkle your deviled egg with some paprika for some added pumpkin color.

Pimento Cheese Deviled Egg “Pumpkins”

6 tablespoons (or more to taste, I used slightly more) Pimento Cheese

6 eggs, hard-boiled

1/4 cup mayonnaise (use more or less depending on consistency of your pimento cheese)

 salt and pepper to taste

1 teaspoon paprika, plus more for sprinkling

Chives for pumpkin stem, parsley leaf for stem garnish if desired

Cut hard-boiled eggs in half, remove yolks and place into a bowl.

Place egg whites onto a serving dish. Mash yolks with a fork until fine.

Add mayo and mix well, season with salt & pepper and paprika.

Add pimento cheese and mix until incorporated together.

Fill egg white halves with a cookie scoop, mounding deviled egg mixture.

Use a toothpick to make ribs of pumpkin and garnish with a piece of chive

or parsley leaf to make pumpkin stem.

Sprinkle with additional paprika for pumpkin color.

Print Recipe

Pimento Cheese Deviled Egg “Pumpkins”

Pimento Cheese Deviled Egg “Pumpkins” are a fun fall appetizer bite filled with cheesy flavor.

Prep Time30 minutes mins

Cook Time0 minutes mins

Course: Appetizer

Cuisine: American

Keyword: appetizer, deviled eggs, fall, pimento cheese

Servings: 12 egg halves

Equipment

• small cookie scoop

Ingredients

• 6 eggs hard boiled
• 6 tablespoons Pimento Cheese or more to taste
• 1/4 cup mayonnaise use more or less depending on consistency of your pimento cheese
• salt and pepper to taste
• 1 teaspoon paprika plus more for garnishing
• Chives for pumpkin stem parsley leaf for stem garnish if desired

Instructions

• Cut hard boiled eggs in half, remove yolks and place into a bowl. Place egg whites onto a serving dish. Mash yolks with a fork until fine.
• Add mayo and mix well, season with salt, pepper and paprika. Add pimento cheese and mix until incorporated together.
• Fill egg white halves with a small cookie scoop, mounding deviled egg mixture. Use a toothpick to make ribs of pumpkin and garnish with chive or parsley leaf to make pumpkin stem.
• Sprinkle with additional paprika for pumpkin color.

Notes

Depending on consistency of deviled egg mixture, you may need to chill mixture before filling egg white halves to make a more definite pumpkin shape with your scoop.

It feels more like August than October this week, with 80+ degree temperatures

along with a spike in the humidity. . .weather more suited to

Pumpkin Spice Ice Cream than Pumpkin Spice Latte!

Cool off with a bowl of Pumpkin Spice No-Churn Ice Cream

with Pumpkin Granola and Caramel Sauce, HERE.

Thank you for your visit, sharing with:

 Metamorphosis Monday