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!
If you like fun fall recipes, try my Fall Charcuterie Board, Mandarin Orange "Pumpkins", and Healthier Pumpkin Spice Cookies as well!
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 or snack. These pumpkin 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.
Pumpkin Deviled Egg Ingredients
- Fresh Eggs - use large eggs. I like to use organic, pasture raised eggs - they have the orangest yolks and taste great!
- Pumpkin Puree - used canned pumpkin puree or butternut squash.
- Mayonnaise - use your favorite brand of mayo. I'm partial to Duke's but often use Hellman's as well.
- Dijon Mustard - adds a lovely hit of flavor. Here's some ideas for dijon mustard substitutes if you don't have on hand.
- Lemon Juice - a squeeze of fresh lemon juice brightens the deviled egg mixture.
- Smoked Paprika - adds wonderful smokiness to the eggs. Feel free to swap for regular paprika if you'd prefer.
- S & P - a little salt and pepper brings out the best flavor in the eggs.
- Herbs - use fresh chives and parsley to form the 'pumpkin leaves'.
See the recipe card for quantities.
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Pumpkin Deviled Eggs
Ingredients
- 12 eggs
- 5 tablespoons pumpkin puree
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon smoked paprika
- pinch of salt and pepper
- Fresh chives and parsley
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.
- Place the egg yolk and pumpkin mixture into a piping bag. Snip the end off the bag and 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.
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