A few years back, I made all my Thanksgiving Appetizers in a single theme – Turkeys. It’s amazing just how many dishes besides a roasted turkey can be transformed into a turkey. Everything from dips to vegetable platters can become “turkeys” with a little imagination.
I made a Spinach Dip in a Sourdough Bread Bowl that was suppose to resemble a turkey. There was a Vegetable Turkey Platter, a Cheese-Salami Turkey Platter and a Cheese Ball decorated to look like a turkey. Then there were the Deviled Egg Turkeys. I loved the deviled egg turkeys.
While most of my turkey-inspired appetizers were a hit, the deviled eggs weren’t immediately understood to be turkeys. My family saw deviled eggs with walnuts and bell pepper strips. And while I liked the little turkeys, it is strange to have walnuts in your deviled eggs. This year I’ve deiced to focus more on the season rather than the turkey.
Pumpkin Thanksgiving Deviled Eggs
14 Eggs, hard-boiled
3/4 Cup Mayonnaise
2 Tablespoons White Wine Vinegar or to taste
Salt to taste
Pepper to taste
Orange Food Coloring as needed
2 Green Onions, Green part only
Smoked Paprika as needed
Tip: Boil 2 eggs more than required to fill serving tray. The extra eggs give more yolk filling, the extra whites allow for tasting and adjusting seasonings if necessary.
To Boil eggs, place eggs in a pan and cover with cold water. Bring to a full boil. Remove from heat, cover and let rest for 12-14 minutes. Drain, then plunge eggs into ice-cold water to cease the cooking process. The results will be a perfectly cooked egg with a sunny yellow yolk.
Tips for Peeling Hard-Boiled Eggs: Once eggs are cool enough to handle, roll gently on counter to crack shells. Place into cold water, refrigerate for 30 minutes to 1 hour. Remove from water and peel. Water will work its way into shell, the result is an easily peeled egg.
Peel eggs and cut in half lengthwise. Remove egg yolks and place yolks in food processor with mixing/chopping blade. Place 12 white halves on serving dish or egg platter. Select best of the halves.
Mix/chop yolks until fluffy, resembling fine bread crumbs. Add mayonnaise a quarter of a cup at a time and mix until creamy. Mix in wine vinegar a little at a time and season to taste.
Once the mixture is smooth and creamy, add food coloring in small amounts and blend until desired orange pumpkin is achieved.
Using a teaspoon, fill egg white cavity with the egg yolk mixture. Smooth to round into a pumpkin. Clip the green part of the onion to create a stem. Press into the top of the pumpkin.
Sprinkle with a little smoked paprika for added color and texture.
Chill before serving.