Pumpkin Deviled Eggs

Fill a saucepan halfway with water and bring to a boil over medium heat. Carefully add the eggs to the boiling water and cook for 12 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice and water.

Using a spider or a sieve, remove the cooked eggs and immediately place in the ice bath. When cool enough to handle, carefully peel the eggs, then transfer to a cutting board.

Using a sharp knife, cut each egg in half lengthwise, wiping off your knife after slicing each one. Using a spoon, scoop out the egg yolks and place in a medium bowl. Place the egg white halves on a serving plate or platter. Set aside.

Add the mayonnaise, mustard, vinegar, Tabasco and pepper to the bowl with the egg yolks and whisk together. Using a handheld electric mixer fitted with the whisk attachment, whisk the ingredients together on medium speed until combined and fluffy.

Transfer the egg yolk mixture to a piping bag fitted with your desired tip. Pipe the yolk mixture into the egg white halves so that the filling is slightly domed over the edge.

Dip your finger in water and gently smooth the top of the filling into a mound. Using a toothpick, make ridges down the filling to mimic a pumpkin rind. Carefully dust the paprika all over the yolk mixture, covering the yolk completely.

Garnish each pumpkin egg yolk with a chive to look like a stem. Serve immediately. Makes 12 deviled eggs.

Williams Sonoma Test Kitchen