Ovos recheados de abóbora

Ingredientes

• 6 hard boiled eggs
• 1/4 cup mayonnaise
• 1 teaspoon dijon mustard (or yellow mustard)
• 1/8 teaspoon black pepper
• 1 teaspoon paprika (plus more for garnish)
• salt (to taste)
• chives (snipped, for the stems)

Modo de preparo

1. 1

   Carefully remove the shells from the boiled eggs. This is an important step because you don’t want any gouges or scrapes in the cooked white since it will be on display. Once they are peeled, rinse and pat dry with paper towels, then slice them in half lengthwise.

2. 2

   Gently remove the yolks and place in a small bowl. Mash the yolks with a fork until there are no more large chunks.

3. 3

   To the yolk mixture, add mayonnaise, mustard, pepper and paprika and mix until nice and smooth. Add salt sparingly, stirring thoroughly after each addition, until you reach the desired flavor.

4. 4

   Pipe egg yolk mixture into egg white centers. I used a round tip, but you can just as easily spoon the mixture into the eggs as well.

5. 5

   Use a toothpick to gently create ridges on top of the piped egg yolk mixture to mimic the look of a pumpkin. Add snipped chives to the top of the deviled eggs to make a pumpkin stem.

6. 6

   Lightly sprinkle the eggs with paprika.

7. 7

   If you are taking your deviled eggs to a gathering, pop them into a deviled egg tray secured with a lid.