Pumpkin Deviled Eggs

Sharing is caring!

The holidays are approaching, and we’re all looking for the perfect appetizers that are not only easy to make but are certain to impress our guests. Well, you can’t go wrong with deviled eggs, especially my Pumpkin Deviled Eggs!

These adorable little pumpkins are made with a creamy, flavorful deviled egg filling that’s colored orange and piped to look just like miniature pumpkins. They’re so darn cute, and they’re perfect for Halloween or as a lovely addition to your Thanksgiving spread.

Best of all, they’re super simple to make and can be prepared ahead of time. That’s a win-win in my book, especially during the busy holiday season!

Why You’ll Love These Pumpkin Deviled Eggs

You can never go wrong with serving a deviled egg. Everyone loves them, they’re easy to make, and they’re always one of the first appetizers to disappear.

What makes these extra special is how adorable they look without requiring a lot of extra work.

The creamy filling has just the right combination of mayonnaise, Dijon mustard, yellow mustard, and seasonings. A little paprika adds flavor and makes a pretty garnish.

And instead of simply spooning the filling into the egg whites, we’re piping it to look like little pumpkins!

Here are a few reasons I love making these for the holidays:

• They’re super cute! The orange filling, little chive stems, and tiny herb leaves make them look just like miniature pumpkins.
• They’re easy to make. You only need a few basic ingredients and a piping bag.
• You can make them ahead. This is especially helpful when you’re preparing a big holiday meal.
• They’re perfect for fall entertaining. Serve them for Halloween parties, Thanksgiving, or any autumn gathering.

Holidays are the perfect time to make things that are a bit special because it shows you care. And these little pumpkins certainly look like you spent a lot more time making them than you actually did!

Ingredients You’ll Need

You only need a handful of ingredients to make these Pumpkin Deviled Eggs, and most are probably already in your refrigerator or pantry.

• 7–8 eggs: I like to use eggs that are about a week old because they’re easier to peel. I also always boil an extra egg or two just in case one of the whites cracks.
• 2 heaping tablespoons Hellmann’s mayonnaise: Gives the filling that wonderful creamy texture.
• 1 teaspoon Dijon mustard: Adds a little tang and extra flavor.
• 1 teaspoon yellow mustard: I like using both types of mustard in my deviled eggs.
• 1/4 teaspoon onion powder: Adds flavor without leaving pieces of onion in the filling.
• 1/8 teaspoon paprika: Adds a little smoky, peppery flavor if you’re using smoked paprika. You’ll also want extra for sprinkling over the finished eggs.
• Salt and pepper to taste: Go light on the salt because the mustard is already salty.
• Red or orange food coloring: Just a few drops will give the filling that pretty pumpkin color.
• Fresh chives: Cut into approximately 1/2-inch pieces to make the little pumpkin stems.
• Fresh thyme or small basil leaves: Optional, but they make these little pumpkins even cuter!

I used fresh thyme for my pumpkin leaves, but any small edible herb leaf will work.

How to Make Pumpkin Deviled Eggs

Making these little pumpkins is really just like making traditional deviled eggs, with one extra decorating step.

The most important part is starting with perfectly hard-boiled eggs and making sure your filling is smooth enough to pipe.

Start With Perfect Hard-Boiled Eggs

The key to perfect deviled eggs is using week-old eggs and my no-fail method that results in perfectly hard-boiled eggs every time.

Fill a deep pot with about 4 inches of water and bring it to a boil.

Gently place your eggs into the boiling water using a spoon and boil for 13 minutes.

Remove the eggs from the hot water immediately and rinse under cold running water until they’re cool to the touch.

When I make deviled eggs, I always boil an extra egg or two just in case a white cracks. It’s also nice to have a little extra yolk for the filling!

Once the eggs are cool, peel them under running water to help remove any tiny eggshell shards.

Slice each egg in half lengthwise and gently remove the yolks.

Make the Creamy Deviled Egg Filling

Place the egg yolks into a mixing bowl and mash them well with a fork.

Add the mayonnaise, Dijon mustard, yellow mustard, onion powder, paprika, and a pinch of salt and pepper.

Mix everything together until the filling is nice and creamy.

Remember to go light on the salt since the mustard already has plenty of flavor.

Next, add 3–4 drops of red food coloring, or orange if you have it, and mix until you’ve reached a pretty pumpkin-orange color.

You can add another drop if needed until you’re happy with the shade.

The filling should be smooth and creamy so that it’s easy to pipe into the egg whites.

Pipe the Filling to Look Like Pumpkins

Now comes the fun part!

Fill a pastry bag fitted with a small ridged star tip with your orange deviled egg mixture.

This is why I use onion powder instead of chopped chives in the filling. You don’t want any little pieces clogging up your piping tip!

Start by piping a small blob of filling into the center of each egg white.

Then, using your star tip, pipe lines from the bottom upward around the center to resemble the ridges of a pumpkin.

Don’t worry about making every little pumpkin look exactly the same. That’s part of what makes them so cute!

Once you’ve finished piping, place a small piece of chive in the center of each pumpkin to act as the stem.

Add a tiny thyme leaf or small basil leaf next to the stem if you’d like.

Finish with a light sprinkle of paprika.

And just like that, you’ve turned ordinary deviled eggs into the cutest little fall pumpkins!

Tips for the Best Pumpkin Deviled Eggs

These are super duper easy to make, but I have a few little tricks that help them turn out beautifully.

Use eggs that are about a week old. I find that they’re much easier to peel than really fresh eggs. Smooth egg whites make your finished pumpkins look prettier.

Always boil an extra egg or two. Sometimes an egg white cracks or tears while peeling. Having extras also gives you more yolk if you want a little additional filling.

Mash your yolks really well. You want a smooth, creamy filling that will pass easily through your piping tip. If it’s still a bit lumpy, press it through a fine-mesh sieve.

Use a star piping tip. The ridges are what make the filling resemble a little pumpkin. You don’t need to be an expert at piping to get this adorable look!

Use onion powder instead of chopped onion or chives in the filling. This keeps the mixture smooth and prevents your piping tip from clogging.

Keep the garnish simple. A little chive stem, a tiny herb leaf, and a sprinkle of paprika are all you need.

Make-Ahead Tips

One of the best things about deviled eggs is that you can prepare much of the recipe ahead of time.

Hard-boiled eggs, kept in their shells and refrigerated promptly, can be stored for up to one week. This is another wonderful reason to make this appetizer during the busy holidays!

For the prettiest presentation, I like to prepare the eggs and filling ahead, then pipe and decorate them closer to serving time.

You can also assemble the Pumpkin Deviled Eggs the day before your party. Just store them in a covered container in the refrigerator so the filling doesn’t dry out.

Keep them refrigerated until you’re ready to serve, and don’t leave them sitting out for more than two hours.

The little chive stems and herb leaves look their freshest when added shortly before serving.

When to Serve Pumpkin Deviled Eggs

These little Pumpkin Deviled Eggs are perfect for Halloween or as a wonderful appetizer for your Thanksgiving table.

For Halloween, I love the idea of arranging them on a fun Halloween platter with a few little pumpkins nearby. They’re festive without being spooky, so they’re perfect for adults and kids alike.

For Thanksgiving, try serving them on a pretty fall leaf-shaped platter. The orange filling looks so lovely with all the warm autumn colors.

If you’re planning your Thanksgiving menu, check out my collection of Thanksgiving Appetizers for more delicious ideas!

They’re also wonderful for fall cocktail parties, family gatherings, or a casual get-together with friends.

I especially love that they’re a familiar appetizer with just a little something extra. Everyone knows and loves deviled eggs, but turning them into pumpkins makes them feel so special for the season.

More Deviled Egg Recipes You’ll Love

If you love deviled eggs as much as I do, you’ll definitely want to try some of my other fun and festive versions! I love taking a classic deviled egg and making it a little extra special for the holidays. Whether you’re hosting Easter brunch, Thanksgiving dinner, or a cocktail party, there’s a deviled egg for every occasion!

– Autumn Leaf Deviled Eggs for Thanksgiving – Beautiful fall-inspired deviled eggs with orange and yellow filling piped to look like autumn leaves. Perfect for your Thanksgiving table!

– Daisy Deviled Eggs – These adorable little daisies have a creamy filling with a touch of Sriracha for a little kick. They’re so cute for Easter or spring entertaining!

– Bouquet of Dyed Deviled Egg Tulips – Gorgeous purple tulips naturally dyed with beet juice and arranged into a beautiful edible bouquet. Such a special appetizer for Mother’s Day!

– Dirty Martini Deviled Eggs – A fun grown-up twist on the classic with vodka, olive brine, and green olives. Perfect for cocktail parties or any special occasion!

Who knew you could have so much fun with a simple deviled egg? They’re all delicious, festive, and certain to impress your guests!

Final Thoughts

Holidays are the perfect time to make things that are a bit special because it shows you care!

Your family and friends will appreciate the time and effort you took to create these adorable little Pumpkin Deviled Eggs, when actually they’re super duper easy to make.

I just love how something as simple as a deviled egg can become such a cute and festive appetizer with a little piping and a chive stem.

Whether you’re hosting a Halloween party or preparing your Thanksgiving spread, these little pumpkins are certain to impress your guests.

And don’t forget a festive cocktail! I have plenty of delicious Fall Cocktails that are perfect for serving with your holiday appetizers.

Have some fun this holiday season and serve these little pumpkins to someone you care for!

Happy Holidays!