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Pumpkin Patch Deviled Eggs: Easy Festive Style with Turkey Bacon

Pumpkin Patch Deviled Eggs: Foolproof Peeling & Festive Style

A festive twist on classic deviled eggs, featuring turkey bacon and a fun pumpkin patch presentation.

Ingredients

Scale
  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 slices turkey bacon, cooked and crumbled
  • 1 tablespoon fresh chives, chopped
  • 1/4 teaspoon paprika, for garnish
  • 1 teaspoon edible black food marker, for decoration (optional)

Instructions

  1. Hard boil the eggs and let them cool.
  2. Peel the eggs and cut them in half lengthwise.
  3. Remove the yolks and place them in a bowl.
  4. Add mayonnaise, Dijon mustard, salt, and pepper to the yolks and mix until smooth.
  5. Fold in the crumbled turkey bacon and chopped chives.
  6. Spoon or pipe the mixture back into the egg whites.
  7. Garnish with paprika and use the food marker to draw a pumpkin face if desired.
  8. Serve chilled.

Notes

  • Ensure eggs are completely cooled before peeling for easier removal of the shell.
  • For a more festive look, use food coloring to dye the egg whites.

Nutrition

Keywords: Pumpkin Patch Deviled Eggs, Holiday Recipes, Appetizers, Festive Food