Name: Pumpkin Deviled Eggs
Prep time: 15 min
Total time: 15 min
Yield: 12
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

Hosting a Halloween bash or heading to a fall potluck? These Pumpkin Deviled Eggs are the perfect mix of festive and flavorful.

They look like mini pumpkins but taste like your favorite creamy deviled eggs—with a little autumn twist.

Whether you’re planning a cozy Friendsgiving, a spooky Halloween party, or just love all things pumpkin-shaped, this quick and easy appetizer will steal the show.

Ingredients You’ll Need For This Recipe:

Prep time: 15 minutes
Chill time (optional): 15–30 minutes
Yields: 12 deviled egg halves (serves 6 as an appetizer/snack)

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

Estimated Nutrition (Per 1 Deviled Egg Half):

Calories: 55
Protein: 2.5g
Fat: 4.8g
Carbohydrates: 0.3g
Fiber: 0g
Sugar: 0g
Sodium: 90mg

Step-by-step Guide:

1 – Slice the eggs in half lengthwise.

2 – Gently remove the yolks and place them in a bowl.

3 – Mash the yolks with mayo, mustard, vinegar/lemon juice, paprika, turmeric and seasonings.

4 – Dollop or pipe the filling into each egg white half in a rounded, slightly mounded shape. Don’t smooth the top.

5 – Use a toothpick, skewer, or the edge of a knife to lightly drag vertical lines down the orange filling to resemble pumpkin grooves.

6 – Insert a tiny piece of chive, parsley stem, or a small celery leaf at the top center of the “pumpkin” for the stem.

7 – Chill 30 minutes before serving for best results

8 – Serve and enjoy!

Pro Tips for Success:

Chill the eggs before slicing so the yolks stay firm and easier to mix.
Add a pinch of sugar to the filling if you want a sweet and savory twist.
Use a piping bag or sandwich bag with the tip snipped off to get that perfect pumpkin shape.
Try Greek yogurt instead of mayo for a lighter, protein-packed version.
Make them spicy by adding a dash of hot sauce or cayenne to the filling.
Color the yolk mix deeper orange with a little more turmeric or a drop of natural food coloring if needed.

These Pumpkin Deviled Eggs are a fun, festive twist on a classic party snack.

Whether you’re hosting a spooky Halloween party or just love a good fall-themed treat, they’re cute, tasty, and always a hit.

Give them a try and watch your guests smile (and come back for seconds)!

Pumpkin Deviled Eggs

Yield: 12 deviled egg halves

Prep Time: 15 minutes

Total Time: 15 minutes

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

1. Slice the eggs in half lengthwise.

2. Gently remove the yolks and place them in a bowl.

3. Mash the yolks with mayo, mustard, vinegar/lemon juice, paprika, turmeric and seasonings.

4. Dollop or pipe the filling into each egg white half in a rounded, slightly mounded shape. Don’t smooth the top.

5. Use a toothpick, skewer, or the edge of a knife to lightly drag vertical lines down the orange filling to resemble pumpkin grooves.

6. Insert a tiny piece of chive, parsley stem, or a small celery leaf at the top center of the “pumpkin” for the stem.

7. Chill 30 minutes before serving for best results

8. Serve and enjoy!