Pumpkin Deviled Eggs
These Pumpkin Deviled Eggs are crowd-pleasing finger food appetizers for Thanksgiving, Halloween parties, fall potlucks, or school events. They’re simple to make, with classic deviled egg flavor and spiced for cozy fall vibes. Also, they’re great to make ahead to save you time at your gathering!
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These pumpkins pair perfectly with spiced cider, soft cheeses, and crusty bread. They’re also great finger food for kids.
If you’re looking for more appetizer ideas, you’ll definitely want to check out my roundup of 20+ Flavorful Fall Appetizers.
How to Make Pumpkin Deviled Eggs
Ingredients you’ll need for this recipe
Step by Step Guide
1. Slice your eggs in half, scoop out those yolks, and pop them into a bowl.
2. Mash the yolks with mayo, mustard, vinegar or lemon juice, paprika, turmeric, and seasonings until creamy and bright orange.
3. Spoon or pipe the filling back into each egg white half.
4. Use a toothpick or knife edge to drag gentle vertical lines down the filling, making those classic pumpkin grooves.
5. Top each “pumpkin” with a little green stem—chives, parsley, or celery leaf all work beautifully.
Serve and Enjoy!
Important Recipe Notes
- Use fresh, well-cooked eggs – Older eggs peel easier, but make sure they’re not overcooked to avoid that green ring around the yolk.
- Turmeric is optional but it gives the yolk filling an orange hue.
- Add the green “stem” garnish just before serving – This keeps it looking fresh and vibrant.
- You can make the filling and boil the eggs a day in advance. Assemble everything the morning of your event to save time.
- Use a sandwich bag for piping – If you don’t have a piping tip, snip the corner off a zip-top bag.
Pumpkin Deviled Eggs
Ingredients
- 6 large eggs hard-boiled and 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 salt
- ¼ tsp pepper
- ¼ tsp paprika
- ¼ tsp turmeric
- Green garnish chopped chives, parsley stems, or celery leaf tips
Instructions
- Slice your eggs in half, scoop out those yolks, and pop them into a bowl.
- Mash the yolks with mayo, mustard, vinegar or lemon juice, paprika, turmeric, and seasonings until creamy and bright orange.
- Spoon or pipe the filling back into each egg white half. Don’t smooth the tops too much—you want a bit of texture.
- Use a toothpick or knife edge to drag gentle vertical lines down the filling, making those classic pumpkin grooves.
- Top each “pumpkin” with a little green stem—chives, parsley, or celery leaf all work beautifully.
