Pumpkin Deviled Eggs ⭐️⭐️⭐️⭐️⭐️ (4.9 from party hosts and pumpkin lovers)
🧡 Cute | 🥚 Creamy | 🍂 Perfect for Fall Gatherings
Bring the magic of fall right to your appetizer table with these Pumpkin Deviled Eggs! They’re not made with pumpkin purée but shaped and seasoned to look like adorable little pumpkins. Creamy, savory, and irresistibly cute, they’re a must-have for Halloween parties, Thanksgiving spreads, or any cozy autumn get-together.
Why You’ll Love These Pumpkin Deviled Eggs
- ⏱️ Prep Time: 20 minutes
- 🥚 Servings: 12 halves (6 eggs)
- 💰 Cost: Around $5
- 🎃 Flavor: Creamy, tangy, slightly smoky
- 🍁 Perfect For: Fall parties, festive potlucks, spooky-season snacking
Pumpkin Deviled Eggs Ingredients – Simple, Fall-Inspired Goodness
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp yellow mustard (or Dijon for tang)
- ½ tsp smoked paprika (plus extra for topping)
- Salt and pepper to taste
- 1 small chive or celery stem (for the pumpkin “stem”)
- Optional: a pinch of cayenne or garlic powder for a flavor boost
How to Make Pumpkin Deviled Eggs – Festive, Fun, and Easy
Step 1: Boil and Prep the Eggs
Place eggs in a pot and cover with cold water. Bring to a boil, then turn off heat and cover for 10 minutes. Transfer to ice water and peel once cooled. Slice eggs in half lengthwise and remove yolks.
Step 2: Mash and Mix the Filling
In a bowl, mash yolks with mayonnaise, mustard, smoked paprika, salt, and pepper until creamy. For extra flair, add a pinch of cayenne or garlic powder.
Step 3: Fill and Shape the “Pumpkins”
Spoon or pipe the yolk mixture back into the whites. Use a fork or toothpick to gently create vertical ridges on each yolk mound so they resemble pumpkins.
Step 4: Add the Finishing Touch
Sprinkle with smoked paprika for that warm orange glow. Cut small chive or celery pieces to create tiny “pumpkin stems” and insert one on top of each deviled egg.
Tips to Make Your Pumpkin Deviled Eggs Irresistible
- For perfect hard-boiled eggs: Older eggs peel easier.
- Want a deeper color? Add a little more paprika or mix in a drop of natural food coloring.
- Make ahead: You can prep the eggs a day before—just store the whites and filling separately until ready to assemble.
What Everyone’s Saying About Pumpkin Deviled Eggs
“These are the cutest appetizers ever! Everyone thought they were real mini pumpkins.”
⭐️⭐️⭐️⭐️⭐️ – Megan R.
“So creamy and flavorful. The smoky paprika gives them a gourmet touch.”
⭐️⭐️⭐️⭐️⭐️ – Chris L.
“A total showstopper on my Halloween snack board!”
⭐️⭐️⭐️⭐️⭐️ – Taylor J.
Pumpkin Deviled Eggs – Cute, Creamy, and Perfectly Festive for Fall
Ingredients
Equipment
Method
- Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and cover. Let sit for 10–12 minutes, then transfer to an ice bath to cool.
- Peel cooled eggs carefully, then slice in half lengthwise. Remove yolks and place them in a mixing bowl.
- Mash the yolks with a fork until smooth. Add mayonnaise, mustard, vinegar (if using), salt, and paprika. Mix well until creamy. Stir in orange food coloring until the mixture has a pumpkin-like hue.
- Spoon or pipe the filling back into the egg whites, mounding slightly. Use the back of a butter knife or a toothpick to create vertical lines down the filling to resemble a pumpkin shape.
- Insert a small piece of chive on top of each yolk mound for the pumpkin stem.
- Dust lightly with paprika for color, and serve chilled on a festive platter.
Notes
FAQ – Pumpkin Deviled Eggs
Complete your Thanksgiving spread with Cristal Recipes’ Grandma’s Thanksgiving Stuffing — a savory classic that pairs beautifully with your Pumpkin Deviled Eggs
