Pumpkin Deviled Eggs
These adorable pumpkin deviled eggs are perfect for your fall appetizer spread. A pinch of turmeric and paprika gives the filling a festive, orange color without any food coloring. They still have that classic, creamy deviled egg flavor everyone loves.
With a few simple touches, these deviled eggs transform into mini pumpkins that are sure to steal the show at any fall gathering.
Jump to Recipe
Why You’ll Love This Recipe
- Perfect for Every Fall Occasion: Whether you need an appetizer for a Halloween party, Thanksgiving dinner, or a cozy harvest gathering, these pumpkin-shaped eggs belong on the menu.
- Simple to Make: This recipe uses common pantry staples like paprika and turmeric to create the perfect pumpkin color, with no special ingredients or complicated techniques required.
- Make-Ahead Friendly: Prep them up to a day in advance and simply add the fresh herb garnish right before serving, making your party planning completely stress-free.
- Kid-Friendly: These pumpkin deviled eggs will be a hit with both kids and adults. Kids will love how they look like little pumpkins!
You’ll find the ingredient list and step-by-step photos below, or you can scroll to the bottom of the post for the full printable recipe.
Pumpkin Deviled Eggs Ingredients
- Hard-Boiled eggs
- Mayonnaise
- Dijon mustard
- Apple cider vinegar or lemon juice
- Garlic powder or onion powder (optional)
- Spices and seasonings: salt, pepper, paprika, turmeric
- Chopped chives
- Parsley stems, or celery leaves (optional)
How To Make Pumpkin Deviled Eggs
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
1. Slice the eggs in half lengthwise and gently remove the yolks.
2. Place egg yolks in a bowl.
3. To make the filling, mash the yolks with mayo, mustard, vinegar or lemon juice, paprika, turmeric, and seasonings.
4. Make sure the egg yolk mixture is well combined.
5. Dollop or pipe the filling into each egg white half in a rounded, slightly mounded shape. Don’t smooth the top.
6. To create the pumpkin ridges, use a toothpick, skewer, or the edge of a knife to lightly drag vertical lines down the orange filling to resemble pumpkin grooves.
7. Insert a tiny piece of chive at the top center of the “pumpkin” for the stem. Leave as is or add a parsley or celery leaf next to the chive.
Pumpkin Deviled Eggs
Ingredients
- 6 large hard-boiled eggs peeled
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- ¼ tsp garlic powder or onion powder (optional)
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp paprika
- ¼ tsp turmeric
- chives chopped
- parsley or celery leaves (optional)
Instructions
- Slice the eggs in half lengthwise. Gently remove the yolks and place them in a bowl.
- To make the filling, mash the yolks with mayo, mustard, vinegar or lemon juice, paprika, turmeric, and seasonings.
- Dollop or pipe the filling into each egg white half in a rounded, slightly mounded shape. Don’t smooth the top.
- To create the pumpkin ridges, use a toothpick, skewer, or the edge of a knife to lightly drag vertical lines down the orange filling to resemble pumpkin grooves.
- Insert a tiny piece of chive at the top center of the “pumpkin” for the stem.
- Leave as is or add a parsley or celery leaf next to the chive.
Pumpkin-Shaped Deviled Eggs FAQs
Q: Can I make these ahead of time?
A: Yes! You can prepare them up to one day ahead. Store them in an airtight container in the fridge. For the best presentation, add the green garnish just before serving.
Q: Can I use regular mustard instead of Dijon?
A: Yes, though Dijon adds a subtle tang. Yellow mustard will work, but the flavor will be slightly different.
Q: Do I have to use turmeric?
A: Turmeric helps enhance the orange “pumpkin” color, but can be left out or replaced with a bit more paprika or even a tiny drop of orange food coloring.
Q: What’s the best way to pipe the filling?
A: You can use a piping bag with a round or star tip, or just snip the corner off a plastic sandwich bag for an easy alternative.
