Monday Munchies: Pumpkin Deviled Eggs

Pumpkins aren't the only thing to carve out this month. Grab a carton of eggs and a spoon because we've found a pumpkin-inspired treat perfect for some Halloween fun.


We’re gearing up for a spooky holiday with all the creepy snacks you can handle. Try these Pumpkin Deviled Eggs.



  • 12 large eggs
  • ½ cup of mayonnaise
  • juice from ½ a lemon
  • 1 ½ of Dijon mustard
  • kosher salt
  • freshly ground black pepper
  • 2 tbsp. of paprika
  • 4 chives, cut into small pieces


  1. Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2-inches of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
  2. Crack shells and carefully peel under cool running water.
  3. Halve eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon and season with salt and pepper.
  4. Spoon mixture evenly among egg whites and smooth top.
  5. Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.
  6. Place chive above egg mixture to look like a stem and serve.


Make your Halloween treats ghastlier this month thanks to Spinach™ cannabis.


Recipe courtesy of Delish

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