- 6 Eggs
- 2 Tsbp. Mayo
- 2 t. Thai Curry Paste
- ¼ t. Sriracha
- 1 t. Spicy Mustard
- 1 t. Ketchup
- ½ t. Paprika
- Green Onion/Chives
Bring eggs to boil. Cover and set aside for 15 minutes. Drain and place in fridge until chilled.
Once chilled, peel eggs and slice each egg length-wise. Gently remove the yolks. Place yolks and all ingredients in a bowl or food processor and mash until smooth.
Place the mixture into a Ziploc® plastic bag, making sure the bag is securely closed. Cut a small hole in one tip of the plastic bag. Fill the egg white evenly with the mixture creating a ball or mound.
Use a toothpick to draw pumpkin line segments into the yolk mixture. Sprinkle with paprika.
Cut the green onion or chives into small sections and place into the top of the yolk mixture to form the stem.
Bring eggs to boil. Cover and set aside for 15 minutes. Drain and place in fridge until chilled.
Once chilled, peel eggs and slice each egg length-wise. Gently remove the yolks. Place yolks and all ingredients in a bowl or food processor and mash until smooth.
Place the mixture into a Ziploc® plastic bag, making sure the bag is securely closed. Cut a small hole in one tip of the plastic bag. Fill the egg white evenly with the mixture creating a ball or mound.
Use a toothpick to draw pumpkin line segments into the yolk mixture. Sprinkle with paprika.
Cut the green onion or chives into small sections and place into the top of the yolk mixture to form the stem.
