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russian eggs

Deviled Eggs

Cowbridge Kitchen

It is a long standing tradition to serve Pumpkins at Halloween often as a Soup or Pie so we have created a fun twist on Russian Eggs by making them into mini pumpkins, especially for the big day.

Devilled eggs are also known as Russian Eggs or Dressed Eggs. These are a special Halloween version that have been shaped to look like pumpkins. With tiny chive stalks they are a Halloween treat.

The idea behind these Russian Eggs is simply to hard boil a few eggs, scoop out the centre and mash it with seasoning, then fill the eggs with the mixture. We have used a similar idea for our Loaded Potatoes.


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It takes about 45 minutes to make these
30 mins Prep time
15 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on 1/2 of an egg
28g

Calories: 80
Protein: 3g
Fat: 7g
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Nutritional information Nutrition
This recipe will serve 6 people Table for Two Servings
Easy : This recipe is easy to make
Anybody can have a go at this recipe
Chefs hat Difficulty
▼ Other recipes in this category
  • Pumpkin Loaf
  • Pumpkin Soup
  • Poached Eggs
  • Scotch Eggs
  • Related Video

    How to Make Russian Eggs

    Deviled eggs or Russian Eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.

    This recipe has been slightly addapted to make these eggs look like Pumpkins, as a Halloween version of Deviled Eggs.


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    serving tray Cuisine:Russian
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    ingredients

    6 Fresh eggs
    80 g Mayonnaise
    1/2 tsp Dijon Mustard
    1/2 tsp Lemon Juice
    1/2 tsp Paprika
    Chives
    Pinch of Salt
    Pinch of Black Pepper

    Cooking Instructions

    1. Boil the eggs in a pan until they are hard boiled, this should take around 12 to 15 minutes.
    2. Cool the eggs down by running them under cold water for 10 minutes.
    3. Crack the egg shells so that they can be peeled.
    4. Always peel the eggs from the round end NOT the pointed end.
    5. When the eggs are peeled slice them in half, down the edge then remove the yolks into a container.
    6. Mash the yolks with a fork and add the Mayonnaise, Dijon Mustard & Lemon juice.
    7. Mash the yolks well, then season with salt and black pepper.
    8. Using a spoon divide the yolk mixture to fill the hollow eggs. Try to make it as smooth and even as possible.
    9. Chill the eggs for 30 minutes.
    10. Dust the egg yolk filling with paprika, try not to get too much on the egg whites.
    11. Then using a fork lightly press into the yolk mixture to make a pumpkin texture, don't press too hard.
    12. Chop your chive into small lengths then press them into the top of the yolk mixture to make the pumpkin stalk.
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    Chefs Tips

    You don't have to make these look like pumpkins, they are good any time of the year.


    Variations
    None