Creamy Pumpkin Deviled Eggs – Autumn-Inspired Snack

Celebrate the flavors of fall with these Pumpkin Deviled Eggs, a creative twist on the classic appetizer. They’re creamy, smooth, and perfectly seasoned with a touch of paprika for warmth. While they don’t actually contain pumpkin, their bright orange filling and festive design make them look just like tiny pumpkins — a fun and tasty addition to your fall gatherings, Halloween parties, or Thanksgiving spreads.

Why You’ll Love This Recipe

• Festive Look: Shaped and colored like pumpkins, perfect for fall gatherings.
• Quick & Easy: Simple ingredients and ready in under 30 minutes.
• Crowd-Pleaser: Everyone loves deviled eggs — these just make them seasonal and fun.
• Make-Ahead Friendly: Great for prepping before parties or holiday meals.
• Customizable: Adjust seasonings or add mix-ins for your perfect flavor.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• ½ teaspoon vinegar (optional, for tang)
• ⅛ teaspoon paprika
• Salt and black pepper, to taste
• A few drops of orange food coloring (or mix red and yellow)
• Chives or green onion tops (for “pumpkin stems”)

Step-by-Step Instructions

1. Boil the Eggs: Place eggs in a pot and cover with water. Bring to a boil, then turn off heat and cover for 10–12 minutes.
2. Cool and Peel: Transfer eggs to ice water for 5 minutes, then peel carefully.
3. Halve and Scoop: Cut eggs lengthwise and remove yolks into a bowl.
4. Mash the Yolks: Mash yolks with mayonnaise, mustard, vinegar (if using), salt, and pepper until smooth.
5. Add Color: Mix in a few drops of orange food coloring until desired shade is reached.
6. Fill the Whites: Spoon or pipe the filling back into egg whites, shaping slightly to resemble small pumpkins.
7. Decorate: Press a small piece of chive or green onion on top as the pumpkin “stem.”
8. Garnish and Serve: Sprinkle lightly with paprika before serving.

Tips & Variations

• Natural Coloring: For a natural orange hue, use mashed sweet potato or a pinch of turmeric instead of food coloring.
• Add Heat: Mix in a bit of hot sauce or cayenne for a spicy kick.
• Creamier Texture: Add a spoon of sour cream or Greek yogurt for extra smoothness.
• Make Ahead: Prepare up to 1 day in advance and store covered in the fridge. Add garnish just before serving.

Storage & Freezer Instructions

• Refrigeration: Store deviled eggs in an airtight container for up to 2 days.
• Freezing: Not recommended; the filling texture changes after thawing.
• Make-Ahead Tip: You can prep the filling a day before and pipe just before serving.

Serving & Pairing Ideas

• Perfect as a holiday appetizer for Halloween, Thanksgiving, or fall potlucks.
• Pair with roasted veggies, stuffed mushrooms, or cranberry salads for a colorful spread.
• Serve on a platter with mini pumpkins or fall leaves for festive presentation.

Frequently Asked Questions

Do these deviled eggs taste like pumpkin?

No, they just look like pumpkins! The flavor is classic deviled egg with a creamy, tangy filling.

Can I use natural food coloring instead of artificial?

Yes, you can use turmeric or mashed sweet potato to get a natural orange tone.

How can I make these extra creamy?

Add a bit of Greek yogurt or sour cream to the filling for a smoother texture.

Can I prepare Pumpkin Deviled Eggs ahead of time?

Yes, you can boil and peel the eggs and prepare the filling the day before. Store them separately and assemble just before serving for the best freshness.

Ready to Make It?

These Pumpkin Deviled Eggs are a fun, seasonal twist on a classic appetizer. With their adorable pumpkin look and creamy filling, they’re guaranteed to impress guests at any fall celebration. Whip up a batch and watch them disappear!

You Might Also Like

• Sweet Potato Pie – Creamy, spiced, and full of autumn comfort.
• Cranberry and Pear Tart – A festive dessert bursting with holiday flavor.
• Green Bean Almondine – A fresh, buttery side perfect for any dinner.
• Classic Turkey Stuffing – A timeless holiday side everyone loves.

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