Pumpkin Deviled Eggs

These adorable pumpkin deviled eggs are a great fall or Halloween appetizer!

The filling is similar to traditional deviled eggs - with mayonnaise and smoked paprika - and you'll use real pumpkin puree for some unique flavor!

If you are worried about the pumpkin + egg pairing, I'm here to tell you it's a fantastic combination. You've got to try it!

Jump to:

• Ingredients
• Instructions
• More Great Fall Recipes
• Storage
• Tips for Making this Recipe
• Pumpkin Deviled Eggs

You'll make 12 hard-boiled eggs which results in 24 delicious deviled eggs with pumpkin. You can scale this up or down as you'd like.

This fantastic recipe is a great appetizer, snack, or side dish. These eggs are so cute to serve at a party and would be a hit at a Halloween party or Thanksgiving! Make sure to check out our Healthy Halloween Recipes for more ideas!

You can pipe the egg filling to resemble cute little pumpkins or just fill the eggs like regular deviled eggs. I think the pumpkin design makes them special, but it does take a few extra minutes to do.

Ingredients

Here's what you'll need to make deviled egg pumpkins!

• Fresh Eggs
• Pumpkin Puree
• Mayonnaise 
• Dijon Mustard
• Lemon Juice
• Smoked Paprika
• Salt
• Pepper
• Fresh Chives
• Fresh Parsley 

See the recipe card for quantities.

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 roiling 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. 

Scoop the eggs out of the hot water and add them to the bowl of cold water. Let them sit for 2 to 3 minutes. 

Peel the hardboiled eggs and cut them in half. Place them on a large tray or cutting board.

Separate the egg yolks into a mixing bowl and place the egg whites back on the tray. 

Add the pumpkin puree, mayonnaise, dijon mustard, lemon juice, paprika, salt, and pepper to the egg yolks.

Mix them till combined (either in a bowl with a fork or in a food processor if you'd like a smoother consistency).

Place the pumpkin and egg yolk mixture into a piping bag. Snip the end off the bag.

Pipe enough egg mixture into the whites to fill the hole but don’t overfill them.

Pipe four lines onto each egg white to resemble the lines of a pumpkin. 

Place a small piece of chive and a tiny piece of parsley at the top of each “pumpkin” to resemble the stem. 

Serve immediately or save for up to 2 days. 

More Great Fall Recipes

If you're looking for more recipes to serve at fall celebrations or for the holiday season, try some of these favorites!

• Fall Charcuterie Board - a delicious appetizer board with cheese, meat, and seasonal fall produce.
• Mandarin Orange "Pumpkins" - this easy recipe is so cute for an after-school snack.
• Healthier Pumpkin Spice Cookies - tasty cookies with oatmeal and pumpkin puree.

Storage

This egg recipe will keep for up to 4 days in the refrigerator in an airtight container. For optimal freshness, serve them within two days of making them.

Deviled eggs should not sit outside of the refrigerator for longer than 2 hours.

Tips for Making this Recipe

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Cooking Tips - Make sure to cool the deviled eggs in the ice water bath. This makes peeling them much easier.

Recommended Tools - You can use a large zip-top bag to pipe the yolk mixture into the egg white halves, or you can use piping bags like these.

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