Pumpkin Deviled Eggs (for Halloween or Thanksgiving)

Name: Halloween Deviled Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 12 fresh eggs; ¼ cup mayonnaise; 1 tbsp Frank's hot sauce (or any vinegar based hot sauce); 2 tsp yellow mustard; 2 tsp smoked paprika; ½ tsp salt; ½ small green pepper (cut into 1/2 inch x 1/2 inch strips)

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These cute Pumpkin Deviled Eggs look like adorable little pumpkins with green pepper stems. Easy to make in just 20 minutes, they are a delicious, protein-packed balance to all the sweet treats and are sure to be a hit.

Four Halloween deviled eggs that look like pumpkins.

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Just to be clear, there is no actual pumpkin in these deviled eggs. They are meant to look like pumpkins, not taste like them.

However, after I first published this recipe (back in 2017!) I was asked several times if there was pumpkin puree mixed with the egg yolks. So I decided to try it, since I was already making Gluten Free Pumpkin Cookies, and knew I would have leftover pumpkin puree.

So I made these pumpkin deviled eggs with actual pumpkin. I replaced the mayonnaise with pumpkin puree. The result was not so good. Seriously, they were decidedly not a hit.

Although the finished deviled eggs looked perfect, they lacked the creaminess from the mayonnaise, and they just tasted weird, as one of my tasters told me.

So I am sticking with the original, pumpkin-free version and I know you'll love them. They're perfect for Thanksgiving or Halloween party appetizers, game days, or any fall gathering.

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Ingredients
How to make deviled egg pumpkins, step by step.
Frequently Asked
More fall appetizer ideas
Recipe
Comments

Deviled eggs styled as mini pumpkins on a black plate.

Ingredients

Ingredient quantities and full instructions are in the printable recipe card at the bottom of this post.

Eggs. You'll need 12 large eggs to make 24 pumpkin deviled eggs.
Mayonnaise. I recommend using real mayonnaise. I haven't tried this recipe using miracle whip.
Hot Sauce. This ingredient adds color, flavor, and a hint of spice. A little hot sauce adds interest to classic deviled eggs. (I use it for my Cajun Shrimp Deviled Eggs, too!) Use a vinegar-based hot sauce, like Frank's hot sauce, or Louisiana hot sauce.
Mustard. Yellow mustard works best for this recipe, rather than Dijon, due to the color.
Paprika. I like the contrast of smoked paprika and creamy egg yolks, and the extra orange color it gives to the deviled egg filling. You can also use regular or sweet paprika.
Green pepper. The green pepper slices make perfect pumpkin stems, and add a nice little crunch. You can use slices of chive or green onion instead.

How to make deviled egg pumpkins, step by step.

Use a spoon to lower the eggs, one by one, into a pot of boiling water. Boil 10 minutes, then remove from heat. Drain the hot water while adding cold water to the pot. Continue until the water is cold.
Peel the cooled eggs, and slice each one in half lengthwise. Scoop the yolks into a bowl and set the egg whites aside.
Add the mayonnaise, mustard, hot sauce, and paprika, and salt to the yolks. Use a fork or a pastry blender to mash everything together until it's smooth and creamy.
Use a melon baller, or a rounded tablespoon to scoop the filling into the egg white halves. You can also use an icing bag to pipe the filling in.
Place a strip of green pepper at the top of each yolk pumpkin for the stem. Use the tines of a fork, or a toothpick to draw lines through the yolks to resemble pumpkins.
Garnish with more paprika. (Optional).

Frequently Asked

What's the best way to cook hardboiled eggs?

I prefer to use the "hot start" method for cooking hard boiled eggs. With this method, I lower the cold eggs into already boiling water. I have in the past used the "cold start" method, where you place the eggs in the pot with cold water, let them come to a boil, turn off the heat, cover and let them stand for several minutes. With the cold start method, eggs were often difficult to peel. The hot start method makes for easy to peel eggs every time, so it's the only way I do it now. Tips: Use a spoon to lower the eggs gently into the boiling water to avoid cracks. And always use a timer for perfect hard boiled eggs.

Can I make these pumpkin deviled eggs ahead before my Halloween party?

You can cook and peel the eggs, and store them in the fridge ahead of time. Or you can also make the filling and assemble the deviled eggs beforehand. Keep them in an airtight container in the fridge until ready to serve.

More fall appetizer ideas

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Recipe

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Halloween Deviled Eggs

Cute and tasty deviled eggs that look like little pumpkins. An easy to make treat that's perfect for Halloween or Thanksgiving.

4.64 from 19 votes

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Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 48kcal

Author: Colleen Milne

Ingredients

▢ 12 fresh eggs
▢ ¼ cup mayonnaise
▢ 1 tablespoon Frank's hot sauce or any vinegar based hot sauce
▢ 2 teaspoon yellow mustard
▢ 2 teaspoon smoked paprika
▢ ½ teaspoon salt
▢ ½ small green pepper cut into ½ inch x ½ inch strips

US Customary - Metric

Instructions

Bring a large pot of water to a boil.
Lower eggs into boiling water, and allow to boil for 10 minutes.
Remove pot from heat, and drain hot water, while adding cold water to the pot.
When the water is cold, peel the cooled eggs, and slice them in half lengthwise.
With a small spoon, scoop the yolks into a bowl, setting halved whites aside.
To the yolks, add, mayonnaise, mustard, hot sauce, paprika, and salt.
Use a pastry blender, potato masher, or a large fork to mix yolk mixture into a smooth, creamy paste.
Use a melon baller, or a rounded tablespoon to scoop yolk mixture into reserved cooked egg whites.
On the top of each deviled egg, place a strip of green pepper for the stem.
With the tines of a fork, draw lines through yolks to resemble pumpkins.
Garnish with more paprika, if desired.