Pumpkin Deviled Eggs
These pumpkin deviled eggs might be the cutest fall appetizer ever! Whether you need an appetizer for Thanksgiving or a fall party, this pumpkin deviled egg recipe will be a hit!
Servings 12 deviled egg halves
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.