Instructions
- Place eggs in a large pot of cold water. Cover with a lid and bring to a boil. Once the water is at a rolling boil, shut off the heat and allow the eggs to sit in the water for 12 to 15 minutes.
- Fill up a large bowl with cold water and ice.
- Carefully remove the eggs from the hot water with a slotted spoon and add them to the bowl of ice cold water. Let them sit for until cooled.
- Peel the hardboiled eggs and cut them in half.
- Separate the egg yolks into a mixing bowl and place the halved egg whites onto a platter or egg dish and set aside.
- Mash the cooked egg yolks with a fork and then add the pumpkin puree, mayonnaise, Dijon mustard, paprika, and salt to the egg yolks. Add the pickling liquid one tsp at a time, mixing after each addition. Mix until fully combined. Add more liquid as needed if the mix is too thick.
- Scoop the pumpkin egg yolk mixture into a piping bag. Cut the tip of the bag and fill the egg white shells just to the top – do not overfill.
- Pipe 3-5 thin lines of mixture onto each egg white to resemble the grooves of a pumpkin.
- Cut each cornichon in half lengthwise, then crosswise. Place 1 cornichon piece at one end of the yolk mixture of each egg to resemble a stem.
- Gently cover with a damp paper towel and chill up to 2 hours (if desired).
- Serve immediately or save for up to 2 days
