These cute little pumpkin deviled eggs are a festive spin on a classic recipe. Using all the same ingredients with the addition of paprika and chives you’ll have an easy and adorable pumpkin-shaped appetizer for your fall parties!
Why this recipe works
Now, before anyone asks, these pumpkin deviled eggs do not contain any actual pumpkin. They’re simply shaped like them! Using our classic deviled eggs recipe, we add a teaspoon of paprika to the yolk mixture for flavor and color so they look more like pumpkins. Top them off with a snipped chive to look like stems and you have yourself a festive patch of pumpkin deviled eggs.
Deviled eggs are a staple when it comes to potlucks, parties, and the holidays. Just about every holiday get-together there’s a tray of creamy stuffed eggs calling my name, and it’s always fun to jazz them up a bit whenever there’s a chance. These pumpkin deviled eggs are great for fall gatherings, Halloween parties, and Thanksgiving and they don’t require a bunch of extra steps to make festive.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
EGGS – 6 eggs will yield 12 deviled eggs. You can double or triple this recipe as needed. I suggest using an egg cooker for easily peelable boiled eggs.
FILLING – These pumpkin deviled eggs are just like the classics, with the addition of paprika in the yolk mixture to give it an orange hue. I use regular, full-fat mayonnaise but low-fat or light mayonnaise will also work. Dijon mustard is my favorite choice for these eggs, but if you prefer the sharpness of yellow mustard, feel free to use that instead.
How to Make Pumpkin Deviled Eggs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Carefully remove the shells from the boiled eggs. This is an important step because you don’t want any gouges or scrapes in the cooked white since it will be on display. Once they are peeled, rinse and pat dry with paper towels, then slice them in half lengthwise.
- Gently remove the yolks and place in a small bowl. Mash the yolks with a fork until there are no more large chunks.
- To the yolk mixture, add mayonnaise, mustard, pepper and paprika and mix until nice and smooth. Taste the mixture then add salt sparingly until you reach the desired flavor.
- Pipe egg yolk mixture into egg white centers. I used a round tip, but you can just as easily spoon the mixture into the eggs.
- Use a toothpick to gently create ridges on top of the piped egg yolk mixture to mimic the look of a pumpkin. Add snipped chives to the top of the deviled eggs to make a pumpkin stem.
- Lightly sprinkle the eggs with paprika.
- If you are taking your deviled eggs to a gathering, pop them into a deviled egg tray secured with a lid.
Frequently Asked Questions & Expert Tips
There are two methods that I have found work really well for boiled eggs. I always suggest using an egg cooker first as it has never failed to leave me with perfect boiled eggs that are easily peel-able. If you do not have an egg cooker, you can boil the eggs in a saucepan for 3 minutes, turn off the heat, cover the pan, and let it sit for 12 minutes. Whichever method you use, always end with a plunge into a bowl of ice water to stop the cooking process.
Yes, you can prepare the filling and the eggs and store them separately a day or two in advance. Store the filling in an air-tight container kept in the refrigerator. Wrap the sliced eggs with plastic wrap and store in a large ziptop bag or air-tight container in the refrigerator. Pipe and decorate before serving.
Store leftover deviled eggs in an air-tight container kept in the refrigerator for 3-4 days. Deviled eggs are best when enjoyed a day or two after making.
Serving Suggestions
You can add a smidge more paprika to deepen the color of the yolk mixture if desired, or skip the paprika altogether and simply decorate with ridges and a snipped chive. You don’t want to go overboard on the paprika in the filling as the flavor can become very prominent. Serve pumpkin deviled eggs with other snacks or appetizers and enjoy!
Making these for a Halloween party? Check out our Halloween section of the blog for more snack, appetizer, and drink ideas!
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard or yellow mustard
- 1/8 teaspoon black pepper
- 1 teaspoon paprika plus more for garnish
- salt to taste
- chives snipped, for the stems
Things You’ll Need
- Egg cooker or saucepan to cook eggs
- Piping bag
- Round piping tip
- Toothpicks
Before You Begin
- There are two methods that I have found work really well for boiled eggs. I always suggest using an egg cooker first as it has never failed to leave me with perfect boiled eggs that ere easily peel-able. If you do not have an egg cooker, you can boil the eggs in a saucepan for 3 minutes, turn off the heat, cover the pan, and let it sit for 12 minutes. Whichever method you use, always end with a plunge into a bowl of ice water to stop the cooking process.
- I use regular, full-fat mayonnaise but low-fat or light mayonnaise will also work. Dijon mustard is my favorite choice for these eggs, but if you prefer the sharpness of yellow mustard, feel free to use that instead.
- This yolk filling can easily become very salty. Once it does there’s no saving it. Therefore, I suggest making the filling completely, then adding salt to taste.
Instructions
- Carefully remove the shells from the boiled eggs. This is an important step because you don’t want any gouges or scrapes in the cooked white since it will be on display. Once they are peeled, rinse and pat dry with paper towels, then slice them in half lengthwise.
- Gently remove the yolks and place in a small bowl. Mash the yolks with a fork until there are no more large chunks.
- To the yolk mixture, add mayonnaise, mustard, pepper and paprika and mix until nice and smooth. Add salt sparingly, stirring thoroughly after each addition, until you reach the desired flavor.
- Pipe egg yolk mixture into egg white centers. I used a round tip, but you can just as easily spoon the mixture into the eggs as well.
- Use a toothpick to gently create ridges on top of the piped egg yolk mixture to mimic the look of a pumpkin. Add snipped chives to the top of the deviled eggs to make a pumpkin stem.
- Lightly sprinkle the eggs with paprika.
- If you are taking your deviled eggs to a gathering, pop them into a deviled egg tray secured with a lid.
Expert Tips & FAQs
- Store leftover deviled eggs in an air-tight container kept in the refrigerator for 3-4 days. Deviled eggs are best when enjoyed a day or two after making.
- You can prepare the filling and the eggs and store them separately a day or two in advance. Store the filling in an air-tight container kept in the refrigerator. Wrap the sliced eggs with plastic wrap and store in a large ziptop bag or air-tight container in the refrigerator. Pipe and decorate before serving.
