Pumpkin Deviled Eggs

Creamy, tangy pumpkin deviled eggs with a festive orange filling and little green stems. These easy pumpkin-shaped deviled eggs are a fun appetizer for Halloween, Thanksgiving, or any fall gathering!

Prep Time 18

Cook Time 12

Total Time 30

Servings Deviled Eggs

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.

Use the piping tip or a fork to create small ridges around the filling so each one resembles a little pumpkin.

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

Keep the whites intact. Peel and slice the eggs carefully so you have smooth, sturdy halves for filling.

Get the filling really smooth. Mash the yolks thoroughly so the mixture pipes cleanly and holds those little pumpkin ridges.

Go easy on the turmeric. It helps create the orange colour, but adding too much can overpower the filling. Add a little extra paprika instead if you want deeper colour.

Make them ahead the smart way. Prep the whites and filling up to 1 day ahead and refrigerate them separately, then pipe and decorate closer to serving.

Keep them chilled. Refrigerate assembled deviled eggs in an airtight container and enjoy within 2 days for the best texture and appearance.

No piping bag? No problem. Spoon the filling into the whites and use a fork to create the pumpkin ridges instead.

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