Who knew deviled eggs could get this cute? These Pumpkin Deviled Eggs are not only a healthy, fall-inspired twist on a classic, but they’re also the perfect way to bring some festive fun to your table!
Ever since I was a little girl, I’ve always been about getting into the festive spirit. Whether we’re talkin Halloween or Christmas or some other holiday in between, you don’t have to ask me twice to play the part. I’m all about dressing up for the occasion – whether it be full out costume mode or just a simple themed bow in my hair. It doesn’t matter to me! I’m celebrating either way!
And of course (I think this one goes without saying), what’s a celebration – of any sort – without food. And since we’re all about going all out for the occasion, it is likely that said food is highly themed (I’m looking at you, pumpkin cheese ball!). Just sayin.
I mean, for real. Although I don’t host nearly enough of them, I love hosting dinner parties. Or holiday parties. Or gatherings with friends to celebrate special occasions. And, yeah. For as long as I can remember, I’ve always had it instilled in me that I want to make these events as special as dang possible.
Cue: always finding a way to bring the cutest (and I mean THE CUTEST) food evvvver to the partay. Food that will be loved and cherished by all in both look and taste because we fancy like that! I know I can’t be the only one that thinks food just taste better when it’s on theme. Am I right?!
So, whether you’re hosting a spooky Halloween bash, a cozy Thanksgiving gathering, or just want to sprinkle a little seasonal magic into your everyday life, these pumpkin deviled eggs are your go-to treat! With their creamy, zesty filling that’s coloured to perfection and topped with adorable chive “stems,” they’re bound to steal the show and make your table pop. Plus, they’re super easy to whip up, so you can focus on enjoying the festivities rather than slaving away in the kitchen.
So grab your eggs, channel your inner pumpkin patch, and let’s make some magic happen—because nothing says fall like a cute and tasty treat that’s sure to impress your friends and family!
WHAT YOU’LL NEED TO MAKE THESE PERFECT-FOR-HALLOWEEN DEVILED EGGS
Ready to bring some fall vibes to your table? These pumpkin deviled eggs are the ultimate festive twist on the classic deviled eggs you know and love! The filling is creamy, tangy, and perfectly spiced, with a vibrant orange hue that makes them look like mini pumpkins. Whether you’re whipping them up for a Halloween party, Thanksgiving, or just because you’re feeling those cozy autumn vibes, these eggs are a surefire crowd-pleaser and will have everyone asking for the recipe! Here’s what you’ll need in a little bit more detail:
- Eggs: The stars of the show! You want them perfectly hard-boiled, with firm whites and fluffy yolks that make the filling silky smooth.
- Mayonnaise: Adds that classic creamy texture we love in deviled eggs, helping the filling hold its shape for the cute pumpkin look. Feeling adventurous? Try my 1 minute recipe for homemade mayonnaise!
- Greek Yogurt: For an extra tangy twist and a lighter feel. Plus, it makes the filling even creamier without overloading on mayo. RECIPE NOTE: You can use either all Greek yogurt or all mayonnaise instead, if you prefer. Plain Greek yogurt works best in this recipe. However, you can use regular plain yogurt instead, if you prefer.
- Dijon Mustard: Brings a slight kick of spice and depth of flavour, balancing out the richness of the yolks.
- Apple Cider Vinegar: A splash of acidity to brighten the filling and enhance the overall flavour, making these deviled eggs pop.
- Paprika: For subtle warmth and flavour, while helping deepen that orange color for the “pumpkin” effect. Use smoked paprika for extra smokeyness and flavour.
- Ground Turmeric: The magic ingredient for the pumpkin look! It gives the filling that golden-orange hue and adds a mild, earthy flavour.
- Salt and Pepper: Although it may seem basic, you gotta have that seasoning to bring all the flavours together!
- Chives or Thinly Sliced Green Onions: These are your pumpkin “stems”! They add a cute, fresh look, plus a little crunch and bite.
HOW TO MAKE PUMPKIN SHAPED DEVILED EGGS (KEY TIPS)
You can find full instructions for how to make these healthy halloween deviled eggs in the recipe card down below, but here are a few quick tips to keep in mind:
- Perfectly boil the eggs. To avoid overcooked yolks or hard-to-peel whites, boil the eggs just right. After 12 minutes of boiling, immediately transfer them to an ice bath for easy peeling and firm whites. Or you can try my hard boiled eggs in the instant pot method instead!
- Take your time when slicing the eggs in half. Use a sharp knife and gently cut straight through the center to ensure the halves are even and clean, since they’ll be on full display and you want them looking picture-perfect!
- Be patient when removing the egg yolks. Gently press the back of the egg whites while scooping out the yolks with a small spoon. This helps release the yolk easily without tearing the delicate whites—slow and steady wins here!
- For that pumpkin-like appearance, make sure the yolk mixture is smooth and creamy. Mash the yolks well with the other ingredients, or even use a food processor for an extra silky texture.
- Get the right colour. Don’t skimp on the turmeric and paprika! These spices are key to achieving that vibrant orange filling that looks just like pumpkins. Start small and adjust until you get the perfect shade.
- Use a piping bag (or even a Ziploc with a corner snipped off) to pipe the filling into cute little pumpkin shapes. Gently pressing lines with a fork or toothpick helps create that pumpkin-like texture. Don’t have one? Don’t fret! A spoon should get the job done just fine!
- Don’t be shy with the filling—pump those egg halves full! A generous amount makes the pumpkin shape stand out and gives each bite that creamy, flavourful goodness everyone loves.
- Chill before serving. For the best flavour and texture, chill the deviled eggs for at least 30 minutes before serving. This allows the filling to set and the flavours to meld beautifully.
FREQUENTLY ASKED QUESTIONS
The term “deviled” in deviled eggs actually refers to the spiciness or zestiness of the filling rather than anything sinister! This classic appetizer typically features a rich and creamy yolk mixture that’s often enhanced with ingredients like mustard, mayonnaise, and spices, giving it a devilish kick.
Some versions even add a touch of heat, whether it’s a sprinkle of cayenne pepper or a dash of hot sauce, elevating the flavour profile. The playful name captures the deliciously indulgent nature of these eggs, which are anything but devilish in the bad sense—they’re simply a devilishly delightful treat that’s sure to please at any gathering! 😉
It’s better to use older eggs when making deviled eggs! Fresh eggs can be tricky to peel due to their tighter bond between the egg white and the shell, leading to frustratingly uneven results. Older eggs, ideally at least a couple of days old, have had time for the pH levels to increase, which makes peeling much easier.
So, when you’re planning to whip up some deviled eggs, check your fridge for those slightly older ones—they’ll help you achieve smooth, intact whites that are perfect for filling and displaying!
Yes, you can definitely use store-bought hard-boiled eggs for deviled eggs! This convenient option can save you time and effort, especially if you’re short on time or just want to simplify the process.
However, keep in mind that the flavour and freshness of homemade hard-boiled eggs might be slightly better. When using store-bought eggs, check the expiration date to ensure they’re still fresh, and be aware that the peeling quality can vary by brand. If you choose this route, just focus on making a delicious filling, and your deviled eggs will still be a hit at any gathering!
It’s actually better to make deviled eggs the day before! Prepping them ahead gives the flavours in the filling time to meld, making it even more delicious. Just be sure to store the egg whites and yolk filling separately in the fridge—cover the egg whites with plastic wrap, and keep the filling in an airtight container.
When you’re ready to serve, pipe or spoon the filling into the whites for fresh-looking deviled eggs that taste amazing. Plus, it saves you time on the day of your event, so you can focus on other last-minute prep!
Storing a large batch of deviled eggs requires a bit of care to keep them fresh and looking their best! First, if you’ve prepared them in advance, it’s best to store the egg whites and yolk filling separately. Place the egg whites on a tray and cover them with plastic wrap to prevent them from drying out. For the filling, use an airtight container; you can also press a piece of plastic wrap directly onto the surface of the filling to minimize air exposure. When it’s time to serve, simply pipe or spoon the filling into the egg whites.
If you’ve already assembled the deviled eggs, store them in a single layer in a large, shallow container, layering parchment paper between them to avoid sticking. Keep them in the fridge until you’re ready to enjoy, and they’ll stay deliciously fresh!
MORE PUMPKIN FAVOURITES
PUMPKIN SPICE PANCAKES WITH BOURBON MAPLE SYRUP
KETO FRIENDLY PUMPKIN CHILI (NO BEANS)
FESTIVE PUMPKIN SHAPED CHEESE BALL
PUMPKIN CINNAMON ROLLS WITH PUMPKIN CREAM CHEESE FROSTING
CREAMY PUMPKIN AND SAUSAGE SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
PUMPKIN DEVILED EGGS
Ingredients
- 6 large Eggs
- 2 tbsp Mayonnaise
- 1 tbsp Plain Greek Yogurt
- 1 tsp Dijon Mustard
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Paprika
- 1/4 tsp Ground Turmeric (for colour)
- Salt and Pepper to taste
- Chives or Thinly Sliced Green Onions (for stems)
- Paprika or Smoked Paprika (for garnish)
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let the eggs sit 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 cut each egg in half lengthwise. Gently scoop out the yolks and place them in a bowl.
- Add the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, paprika, turmeric, salt, and pepper and mash with a fork until smooth and well combined.
- Transfer the yolk mixture to a piping bag fitted with a star tip or use a small spoon to carefully fill each egg white half. Optional: Use the piping bag or a fork to create a "pumpkin" shape by making small ridges all around the filling. Arrange the pumpkin deviled eggs on a platter or plate. Sprinkle the tops of the filled eggs with paprika or smoked paprika for a bit of colour. Cut chives or green onions into small pieces and place them in the center of each "pumpkin" to act as the stems. Enjoy!
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