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Pumpkin Deviled Eggs

Pumpkin Deviled Eggs – Cute, Creamy, and Perfectly Festive for Fall

These Pumpkin Deviled Eggs are a delightful twist on the classic appetizer — creamy, flavorful, and shaped to look like tiny pumpkins! With their bright orange filling and adorable chive “stems,” they bring the perfect fall touch to Halloween parties, Thanksgiving dinners, or any autumn gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp yellow mustard
  • ½ tsp apple cider vinegar optional, for tang
  • 1/8 tsp salt
  • 1/8 tsp paprika
  • 2 –3 drops orange food coloring or a mix of red & yellow
  • 1 –2 chives cut into small “stems”
  • Optional for garnish: extra paprika or smoked paprika for dusting

Equipment

  • Saucepan
  • Mixing bowl
  • Fork or masher
  • Piping bag or spoon
  • Knife
  • Toothpick (for lines)

Method
 

Boil the Eggs
  1. 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 and Slice
  1. Peel cooled eggs carefully, then slice in half lengthwise. Remove yolks and place them in a mixing bowl.
Make the Filling
  1. 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.
Fill the Eggs
  1. 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.
Add the “Stems”
  1. Insert a small piece of chive on top of each yolk mound for the pumpkin stem.
Garnish & Serve
  1. Dust lightly with paprika for color, and serve chilled on a festive platter.

Notes

Make ahead: Prepare up to a day in advance and store covered in the fridge.
No food coloring? Mix in a little sweet potato or carrot purée for a natural orange tint.
Extra flavor: Add a pinch of garlic powder, cayenne, or Dijon mustard for a spicier bite.
Presentation tip: Arrange on a bed of lettuce or kale for a fall-inspired look.