Pumpkin Deviled Eggs

Every year, when everyone else’s kitchen is filled with the scents of baking pies and roasting turkeys, my kitchen smells like sulphur farts. Why? Because I am the designated deviled egg maker– mostly because I can’t bake and I’m honestly incapable of most cooking, too.

So happy fart-smelling Thanksgiving to me. To foil everyone, this year I decided to try a new recipe for deviled eggs. The theory was that if they work, I will still be the deviled egg hero. If they fail, I’ll have an excuse to make my kitchen smell like something other than sulphur farts next holiday… maybe eau de burning.

Anyway, I decided to try these:

Image from Tadka Pasta

Now, you all know that last time I deviated from my deviled egg plan, things did not go well. But I had high hopes for this year, since these looked easier.

Also, I bought pre-boiled eggs. I know it’s the lazy woman’s way, but who am I, really? I’m going to just own that I am lazy and hate peeling eggs. There, I said it.

So my deviled egg adventure took a lot less time this year, and a lot less swearing. When you can get right to the yolk-mooshing, it’s much nicer.

This yolk-moosh mixture is much less runny than my usual yolk-moosh mixture, so I was dubious about having enough to fill the eggs and also about how well it would work.

But, I am happy to say that I was wrong.

Then I was worried about the step where you wet your fingertip to smooth the yolks into a round shape. But that worked too.

I will tell you, you do have to keep your finger pretty wet, which in my case meant running over to the sink a lot. (I know, spit is usually good enough for me, but I didn’t want to give my family cooties for Thanksgiving.)

See? Nice smooth yolks.

By this point, since everything had started working so well, I got confident and had no trouble believing that I could make these look like pumpkins with naught but a toothpick and some green onions.

It worked!

You guys, I have to say, if you want a deviled egg recipe that even I can’t mess up, this one is probably it. As far as the taste, if you don’t like curry, you’re pretty much screwed, because these are super curry… um… curry-y? But I love curry, so I think they’re delicious.

I have to tell you, though, my usual deviled eggs looked kind of gross and runny compared to these. So I’m only going to call it a half win, because now my regular recipe is ruined forever.

Happy Thanksgiving! May your kitchen be filled with the scents of the holiday. (And by that I mean I hope I’m not the only one whose kitchen smells like a portajohn.)