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.
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.
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