✨This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
These pumpkin deviled eggs turn a classic party appetizer into the cutest little pumpkins on the platter. The filling is creamy, tangy, and warmly seasoned, with an orange hue and tiny green stems that bring the whole pumpkin situation to life.
They’re made with the classic hard-boiled egg and creamy yolk filling you already know, with Greek yogurt, Dijon, apple cider vinegar, paprika, and turmeric giving it plenty of flavour and that festive orange colour. Pipe the filling back into the whites, add a few pumpkin-like ridges and a little chive or green onion stem, and your deviled egg pumpkins are ready for their big fall debut.
They’re an easy way to dress up the appetizer table for Halloween or Thanksgiving without turning the recipe itself into a major project. And if you’re fully committed to the pumpkin-shaped appetizer theme, my pumpkin cheese ball absolutely belongs on the table too.
Ingredients for Pumpkin Deviled Eggs
You only need a handful of simple ingredients to make these pumpkin-shaped deviled eggs. Here’s what you’ll need:
- Eggs: The base of the recipe. You’ll need 6 large hard-boiled eggs with firm whites and fully cooked yolks that are easy to mash into the filling. You can boil them on the stove or use my instant pot hard-boiled eggs method instead.
- Mayonnaise: Gives the yolk filling its classic creamy texture and helps it hold its shape once piped. You can use store bought or make my 1 minute homemade mayonnaise.
- Plain Greek Yogurt: Adds extra creaminess with a little tang. You can use all mayonnaise or all plain Greek yogurt instead, if you prefer.
- Dijon Mustard: Adds a little sharpness and savoury flavour to balance the rich egg yolks.
- Apple Cider Vinegar: A small splash brightens up the filling and gives it that classic deviled egg tang.
- Paprika: Adds warmth and helps deepen the orange colour of the filling. Use regular or smoked paprika in the filling, then sprinkle a little extra over the finished eggs for colour and flavour.
- Ground Turmeric: The secret to getting that pumpkin-orange colour without changing the filling too much. A little goes a long way.
- Salt and Pepper: Season the filling to taste once everything is mixed together.
- Chives or Green Onions: Cut into tiny pieces and tucked into the tops to create the little green pumpkin stems.
Find the full ingredient list and exact measurements in the recipe card below.
How to Make Pumpkin Deviled Eggs: Key Tips
The full step-by-step instructions are in the recipe card below, but these quick tips will help you nail those little pumpkin shapes:
- Cool the eggs in an ice bath. Once they’ve sat covered for 12 minutes, transfer them straight to ice water. This stops the cooking and makes them easier to handle and peel.
- Keep the egg whites intact. Slice the peeled eggs carefully and gently remove the yolks so you don’t tear the whites. They’ll be on full display once filled.
- Get the filling nice and smooth. Mash the yolks thoroughly with the mayo, Greek yogurt, Dijon, vinegar, and seasonings. A smooth filling is much easier to pipe and gives you cleaner looking pumpkins.
- Adjust the orange colour as needed. Paprika and turmeric give the filling its pumpkin-like colour. You can add a touch more if needed, but go easy on the turmeric so it doesn’t overpower the flavour.
- Pipe generously. Give each egg enough filling to create a rounded pumpkin shape, then use the piping tip or a fork to create little ridges around the filling.
- Finish with the stem. Tuck a small piece of chive or thinly sliced green onion into the centre of each pumpkin. That tiny detail is what really sells the look.
Make Ahead & Storage
To make ahead: You can prep the eggs and filling up to a day in advance. Store the egg whites and filling separately in the fridge, then pipe and decorate the pumpkin deviled eggs closer to serving so they look their best.
To store: Keep assembled deviled eggs covered in an airtight container in the refrigerator. For the best texture and appearance, enjoy them within 2 days.
For serving: Keep the eggs refrigerated until you’re ready to serve, especially if they’ll be sitting out as part of a Halloween or Thanksgiving appetizer spread.
Frequently Asked Questions
more fall party appetizers
Planning the rest of the snack table? These easy, crowd friendly bites fit right in with your pumpkin deviled eggs.
- Baked Brie with Cranberries. Warm, creamy, and holiday table ready.
- Spinach Artichoke Dip. Hot, creamy, and made for sharing.
- Hot Honey Ricotta Crostini. Creamy, sweet, and a little spicy.
- Spiced Candied Pecans. Sweet, spicy, and made for snacking.
- Red Pepper Jelly. Sweet, tangy, and made for entertaining.
Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).
Pumpkin Deviled Eggs
Video
Ingredients
- 6 large eggs
- 2 tbsp mayonnaise
- 1 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- ¼ tsp paprika (plus more for garnish)
- ¼ tsp ground turmeric
- salt and pepper (to taste)
- Chives or thinly sliced green onions (for stems)
Instructions
- Place the eggs in a saucepan and cover with water. Bring to a boil, then cover the saucepan and remove it from the heat. Let the eggs sit, covered, for 12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs and set aside.
- Carefully slice each egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl, keeping the whites intact.
- Add the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, paprika, turmeric, salt, and pepper to the yolks. Mash with a fork until smooth and well combined.
- Transfer the yolk mixture to a piping bag fitted with a star tip and generously pipe it into each egg white half. If you don't have a piping bag, you can carefully spoon the filling into the whites instead.
- Sprinkle the filling lightly with paprika. Cut the chives or green onions into small pieces and place one in the centre of each pumpkin to create the stem.
- Arrange the pumpkin deviled eggs on a serving platter and enjoy, or refrigerate until ready to serve.
Notes
Nutrition
Don’t skip the good stuff —
scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.Made it? Tell me everything.
I LOVE seeing what you made! Tag @hiphipgourmet on Instagram (or use #hiphipgourmet) so I can see it — then rate it + upload your photo below. 💖
If you make these pumpkin patch deviled eggs, I’d love to see your little pumpkin crew! Share them with me on social media and tag @HipHipGourmet so I can check them out!
Save this one for later?
