Description
Pumpkin Deviled Eggs are a festive fall twist on the classic appetizer. Creamy, tangy, and colored like pumpkins, they’re the perfect party bite for Halloween or Thanksgiving.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
½ teaspoon vinegar (optional)
⅛ teaspoon paprika
Salt and black pepper, to taste
A few drops orange food coloring
Chives or green onion tops (for stems)
Instructions
1. 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 eggs in ice water for 5 minutes and peel.
3. Halve eggs lengthwise and remove yolks.
4. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
5. Add orange food coloring to reach pumpkin color.
6. Pipe or spoon filling into egg whites, shaping to look like pumpkins.
7. Add chive pieces on top as stems and sprinkle paprika before serving.
Notes
Use turmeric or sweet potato for natural coloring.
Add Greek yogurt for creamier texture.
Store up to 2 days in the fridge.
Best assembled before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 70
- Sugar: 0g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 95mg