12 small fresh chive snippets (for the pumpkin stems)
Smoked turkey bacon bits (optional garnish)
Instructions
Place your eggs in a single layer in a medium saucepan and cover them with at least an inch of cold water. Bring the water to a full rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for exactly 10 to 12 minutes. Prepare an ice bath in a large bowl while you wait.
Transfer the cooked eggs immediately to the ice bath using a slotted spoon. Let them sit for at least 5 minutes to ensure they are completely cool, which helps the shells slide right off. Gently crack the shells and peel the eggs under cool running water. Pat them dry with a paper towel and slice each egg in half lengthwise.
Carefully remove the yolks and place them in a small mixing bowl. Use a fork to mash the yolks until they are fine and crumbly. Add the mayonnaise, mustard, pumpkin puree, smoked paprika, turmeric, salt, and pepper. Mix until the filling is completely smooth and creamy. If you want an extra silky texture, you can push the mixture through a fine-mesh sieve.
Spoon the yolk mixture into a piping bag fitted with a large round tip, or simply use a plastic storage bag with a corner snipped off. Pipe the filling into the egg white cavities, slightly overfilling them so they sit high. To create the pumpkin look, use a toothpick to gently score vertical lines down the sides of the yolk filling.
Place a small snippet of fresh chive at the top of each yolk mound to act as the pumpkin stem. Dust the tops very lightly with a bit more smoked paprika for a rustic, autumn finish. If you are using turkey bacon bits, sprinkle them around the base of the yolk. Arrange them on a festive platter and serve immediately.
