A fun fall take on classic deviled eggs, these easy Pumpkin Deviled Eggs are the perfect appetizer for Halloween, Thanksgiving, or any fall gathering.
Before I get into this, let’s be clear that there is no actual pumpkin puree in this deviled egg recipe. They are just shaped like pumpkins.
I only like pumpkin when chocolate is involved (like in my pumpkin chocolate chip cookies) so there will be no mixing of real pumpkin and hard-boiled eggs. Nope. Hard pass.
Now that that’s out of the way, we can talk about these cute little pumpkin eggs.
The regular deviled egg is simply taken up a notch when you pipe in the mixture, sprinkle on some paprika, and add a little green stem turning them into adorable pumpkin eggs.
Why you’ll love these Pumpkin Deviled Eggs
Festive – Serve them at a halloween party or on the Thanksgiving table. They’re appropriate throughout the holiday season.
Super easy recipe – There will be no “pinterest fails” with these – you don’t need any decorating skills for the pumpkin design, you’re just piping in the egg yolk mixture to the white halves and adding a chive for the stem. You can do it!
Perfect Appetizer – Why not put a fun spin on a classic appetizer you’re already making?
Equipment you’ll need
- Mixing Bowl
- Piping Bag – I like these disposable piping bags but also use a large zip-top bag more often than not.
- Piping Tips – Shown is the 1M star tip but any large tip should work. If you don’t have one, just snip the tip of the piping bag and it will work just as well.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- EGGS – You’ll need 6 large eggs, hard boiled.
- MAYONNAISE – There is a great debate on which mayo brand is best (Duke’s vs Hellmann’s?), use your favorite. You can also use Miracle Whip, if you prefer.
- MUSTARD – Yellow mustard works with the mayo to add a nice zing to the mixture. You can use dijon mustard if that’s what you like.
- VINEGAR – White vinegar adds a bit of acidity. Lemon juice can be subbed.
- CHIVES – You’ll use fresh chives for the perfect pumpkin stem, cut them into 1/4″ to 1/2″ pieces. You could also use green onions.
- PAPRIKA – Smoked paprika for sprinkling on top for color.
- SALT & PEPPER – To taste.
How to make Egg Pumpkins
- STEP ONE: First, hard boil large eggs them using whatever method you like best – try them in the air fryer, stovetop, slow cooker, instant pot, or in the oven. Then, peel them, slice them in half, and move the egg yolks to a small bowl. Place the empty egg whites onto a plate or serving platter.
- STEP TWO: Next, mash the egg yolks with a fork and then add in the mayo, mustard, vinegar, salt & pepper and stir to combine until smooth. If you’d like the mixture to be a bit oranger/pumpkin-y, add a drop of red food coloring.
- STEP THREE: Then, transfer yolk mixture to a piping bag and pipe the egg filling into the egg halves. To get the pumpkin “lines”, use a toothpick to lightly draw them. Finally, place a chive into each for the stem and sprinkle with paprika. Chill in an airtight container until ready to serve.
What to serve with them
If serving as alongside Halloween appetizers, pair them with jalapeno popper mummies, buffalo chicken pinwheels, and some slow cooker honey garlic meatballs.
If serving as a Thanksgiving appetizer, you can pair them with cheesy asparagus puffs, spinach artichoke dip, and some dinner rolls before the big turkey dinner.
Tips & Suggestions 🎃
- I’ve included the classic deviled egg recipe but you can use your favorite.
- If you’d like the yolks to be more orange, add in a couple drops of red or orange gel food coloring to the yolk mixture.
- I know deviled eggs make a great appetizer but they’re also a high protein snack. You don’t have to wait for a special occasion to make them!
How to store leftovers
Leftover deviled eggs should be stored covered in the refrigerator.
How long will deviled eggs last in the fridge?
Assembled in the fridge and properly covered, they should be good for 3-4 days.
FAQs
Why do you put vinegar in deviled eggs?
White vinegar adds a bit of acidity to the deviled eggs. If you don’t have any on hand you could use a squeeze of lemon juice or a bit more mustard.
Can you make deviled eggs the day before?
Yes, you can definitely make the eggs ahead of time. I recommend making them up to two days before you’ll be serving them and keep the egg halves and yolk mixture separate, if you can. Assemble them when you’re ready to serve them.
How do you make mashed yolks with deviled eggs?
You want the filling to be super creamy, not lumpy, so you could use a food processor, but I usually use a potato masher or just a fork to keep it simple. You can get similar results.
Need more pumpkin recipes? Try these:
Pumpkin Cookie Dough Cake Pops
Halloween Deviled Eggs
Need more appetizer recipes? Try these:
Homemade Dips for Crackers or Veggies
Click here for my entire collection of appetizer recipes.
Pumpkin Deviled Eggs
Ingredients
- 6 large eggs hard boiled
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1 drop red food coloring optional
- salt and pepper to taste
- fresh chives cut into small pieces
- smoked paprika for garnish
Instructions
- Peel the hard boiled eggs, slice them in half, and scoop the yolks into a small mixing bowl. Set the egg white halves onto a platter.
- Mash the egg yolks with a fork.
- Add the mayonnaise, mustard, vinegar, salt and pepper to the bowl, and stir to combine until smooth. Optional – if you'd like the mixture to be more orange than yellow, add one drop of red food coloring and mix.
- Add the egg yolk mixture to a piping bag with the piping tip of your choice.
- Pipe the yolk filling into the egg white halves to form circles for the pumpkins.
- Use a toothpick to lightly draw lines into the "pumpkins".
- Slice a few chives into ¼-½ inch pieces.
- Place the chive pieces onto your egg pumpkins as stems.
- Sprinkle with paprika.
- Chill in the refrigerator in an airtight container until ready to serve.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Originally published September 22, 2022
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