Name: Pumpkin Deviled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 6 hard-boiled eggs, peeled and halved; 3 tablespoons mayonnaise; 1 teaspoon Dijon or yellow mustard; 1/2 teaspoon apple cider vinegar or lemon juice (optional); Salt and pepper to taste; Paprika, for garnish; Fresh chives, cut into small pieces

Jump to Recipe·Leave a Review

These Pumpkin Deviled Eggs are a playful, festive twist on the classic party snack—and I love making them for Halloween or fall-themed gatherings. They’re creamy, savory, and lightly spiced, with just enough visual charm to stand out on any appetizer tray. The bright yolk filling gets piped into egg whites and dressed up with paprika and chive “stems” to resemble adorable little pumpkins.

Why You’ll Love This Recipe

I like these deviled eggs because they offer the best of both worlds—flavor and presentation. The filling is smooth and tangy, and the paprika adds a nice smoky note. But what really makes this recipe special is how fun they look. It’s such an easy way to turn something familiar into something festive, and they always get compliments. I also appreciate how simple they are to prepare ahead of time for parties. Pumpkin Deviled Eggs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Hard-boiled eggs, peeled and halved
Mayonnaise
Dijon mustard or yellow mustard
Apple cider vinegar or lemon juice (optional, for tang)
Salt and pepper
Paprika (for dusting and color)
Fresh chives (cut into small “stems”)

Directions

I start by cutting the hard-boiled eggs in half lengthwise and removing the yolks into a bowl.
I mash the yolks with mayonnaise, mustard, salt, pepper, and a splash of vinegar or lemon juice if I want a bit of extra brightness. I mix until the filling is creamy and smooth.
To make the “pumpkin” shape, I transfer the filling to a piping bag fitted with a round or star tip and pipe it back into each egg white in a swirl or ridged mound.
I use the back of a fork or a toothpick to gently create vertical ridges in the filling to resemble a pumpkin shape.
I sprinkle a little paprika over the tops for color and gently press a small piece of chive into the center to mimic a pumpkin stem.
I refrigerate the eggs until serving time and arrange them on a tray for maximum visual impact.

Servings and timing

This recipe makes about 12 deviled egg halves (from 6 eggs), perfect for serving 4–6 people as an appetizer. It takes me around 10 minutes to prep and another 10–15 minutes to assemble, especially if I’m decorating them for a party.

Variations

Sometimes I spice up the filling by adding a pinch of cayenne or a dash of hot sauce. I’ve also tried using smoked paprika or chipotle powder for a more intense flavor. For a more gourmet version, I mix in a little finely grated cheese, like cheddar or Parmesan. And if I’m making them ahead of time, I store the filling and whites separately until I’m ready to pipe.

storage/reheating

Deviled eggs are best when served fresh, but I store any leftovers in an airtight container in the fridge for up to 2 days. I don’t recommend freezing them, as the texture changes. I always keep them chilled and serve them within a couple of hours if they’re out on a party table. Pumpkin Deviled Eggs

FAQs

How do I get the filling to look like pumpkins?

I pipe the filling in a rounded swirl and then use a toothpick or fork to create lines that mimic the ridges of a pumpkin. The sprinkle of paprika helps with color, and the chive gives it that signature green stem.

Can I make these ahead of time?

Yes, I boil the eggs and prepare the filling up to a day in advance. I keep the components separate, then assemble the eggs right before serving to keep them fresh and firm.

What’s the best way to peel hard-boiled eggs cleanly?

I find that using slightly older eggs and adding baking soda to the boiling water helps. After cooking, I cool them in an ice bath before peeling—makes it much easier.

Can I use food coloring for a brighter orange?

If I want a more vibrant “pumpkin” look, I sometimes add a tiny bit of natural orange food coloring to the yolk mixture. It’s totally optional but can make the design pop.

Are these spicy?

They’re not spicy unless I add something like cayenne or hot sauce. The paprika on top is usually mild and adds more color than heat.

Conclusion

Pumpkin Deviled Eggs are a fun, festive way to put a seasonal spin on a classic recipe. I love how they combine simplicity with creativity, and they always bring a little extra charm to my Halloween or fall parties. Whether I’m making them for kids or adults, they’re always a hit—both delicious and adorable