6 eggs, boiled in salted water for eight minutes
1 Tbs. mayonnaise (Duke’s brand preferred)
2 tsp. yellow mustard
1 tsp. annatto oil (find it in the ethnic food section)
1 tsp. kosher salt
1 bunch fresh chives
Peel eggs. Carefully cut eggs in half, lengthwise. Gently scoop out cooked yolks. Set aside whites. Place yolks in bowl and mash until smooth. Add mayonnaise, mustard, oil, and salt and stir to combine. Evenly fill egg white hollows with mixture. Cut chives into pumpkin “stems” and place atop filling.
Note: Lexie Webb of Harvest Catering loves this recipe but says you can also use your own favorite deviled egg recipe and simply add annatto oil (for the “pumpkin” color) and chive “stems.”
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