These pumpkin deviled eggs are one of my favorite ways to dress up a classic party favorite for fall. Despite the name, there is no actual pumpkin in this recipe. It is simply my classic deviled egg filling made with mayonnaise and mustard, tinted orange and piped in a mounded, ridged shape to look like a little pumpkin, while the egg white halves themselves are left completely plain. A single chive tucked in on top is all it takes to finish the look as the stem. The result is an appetizer that looks like it took hours of decorating skill but is really just a fun presentation trick anyone can pull off. They taste exactly like the deviled eggs you already love, so even guests who are wary of a fall twist will be happy to find a familiar, creamy bite underneath the cute pumpkin shape. Serve them at your next Halloween party, Thanksgiving spread, or fall gathering for an appetizer that disappears fast and gets talked about even faster.
Why this is the best Pumpkin Deviled Eggs recipe
They're cute without being complicated. These pumpkin deviled eggs turn a classic appetizer into an adorable fall treat with just a little creative decorating. They look impressive on a party platter, but you don't need any special decorating skills to make this classic appetizer.
They have that classic deviled egg flavor everyone expects. The creamy yolk filling is savory, tangy, and familiar, so these aren't one of those holiday foods that look cute but nobody actually wants to eat. They're classic deviled eggs dressed up for fall.
They're an easy make-ahead appetizer. You can prepare the eggs ahead of time and keep them chilled until you're ready to serve them, which makes them especially handy when you're already juggling several dishes for a party or holiday meal.
They're fun for all your fall gatherings. Serve pumpkin deviled eggs for Halloween parties, Thanksgiving dinner, Friendsgiving, fall potlucks, or any autumn get-together. They add a festive touch to the table without adding a lot of extra work, and kids love them.
They're naturally gluten-free and packed with protein. Deviled eggs are a good option when you're serving guests with different dietary needs, and they're substantial enough that one or two actually feel like a snack rather than just a bite.
What you'll need to make the best Pumpkin Deviled Eggs
Equipment
- Piping bags - You can also use a zippered plastic bag with the corner cut off.
- Large open star tip (Wilton 1M) - The eggs will look a little less like pumpkins if you don't use this, but as long as you're dying the filling bright orange, they will still look a lot like little pumpkins.
- Instant Pot - I recommend using an Instant Pot to hard boil your eggs, as this is the only method I've ever tried that gives me perfect, easy peel eggs every single time. However, if you have another method, feel free to use it. There are links below to instructions for Instant Pot, stovetop, and air fryer hard-boiled eggs.
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
Ingredients
- Hard cooked eggs - see notes below for instructions
- Mayonnaise - I use plain mayo or low fat, but I do not prefer Miracle Whip in this recipe.
- Dijon mustard - You can use plain yellow mustard or a smooth Dijon. I don't recommend a seedy mustard in this recipe.
- Paprika - We're actually putting this in the egg filling, plus more for the standard garnish everyone loves.
- Salt
- Black pepper
- Orange food coloring - If you want them to look like pumpkins, you've got to dye them orange.
- Fresh chives - These will be our pumpkin stems.
How to make easy Pumpkin Deviled Eggs
- Hard boil your eggs. I recommend the Instant Pot method, but you can also use the air fryer or a pot on the stove.
- Peel the hard-boiled eggs and slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl. Set the sliced eggs aside for now.
- Mash the egg yolks with a fork, and add the mayonnaise, Dijon mustard, paprika, salt, and pepper, and continue to mash until the mixture is smooth and creamy.
Stir in one tiny drop of orange food coloring until evenly mixed. - Transfer the yolk mixture to a piping bag fitted with a large star tip.
Pipe the filling into the egg white halves, creating ridges to resemble miniature pumpkins.
Place a small piece of chive into the top of each egg to create the pumpkin stem. - Refrigerate for 30 minutes before serving.
Cook's Tips
Use a large open-star piping tip for the best pumpkin appearance.
Add only a tiny amount of food coloring to achieve a natural pumpkin color.
Sprinkle the pumpkin deviled eggs lightly with paprika before serving for extra color.
Substitute Greek yogurt for part of the mayonnaise for a lighter filling.
Substitutions & variations
You can use mayonnaise or Miracle Whip in the filling, depending on which flavor you prefer. Miracle Whip will make the filling a little sweeter and tangier, while mayonnaise gives it a richer, more neutral flavor.
You can swap the Dijon mustard for yellow mustard if you prefer. I don't like seedy mustards in this recipe, simply because you can see the seeds in the finished eggs. However, if you only have a spicy brown or a horseradish mustard, go ahead and use them.
For a smokier flavor, use smoked paprika instead of regular paprika. You can also add a tiny pinch of cayenne pepper if you'd like the eggs to have a little heat.
If you want an extra-rich filling, stir in a small spoonful of sour cream or plain Greek yogurt along with the mayo. Either one makes the filling especially creamy and adds a slight tang.
You can add finely chopped bacon or shredded cheddar cheese to the yolk mixture for a heartier variation. Bacon, cheddar, Dijon mustard, and chives also work well together in deviled eggs. See our bacon cheddar deviled eggs recipe, which you could also dye orange to make pumpkins.
If you don't have the piping tip, you could add the filling generously with a zippered plastic big so it sits above the egg white, then use the edge of a toothpick or small knife to gently make vertical grooves that resemble the ridges of a pumpkin. Add your green garnish as the "stem." Don't worry about making every pumpkin identical. A platter full of slightly different little pumpkins is part of the charm.
FAQ
How do you hard boil the eggs?
There are 3 methods that I like. My favorite is the Instant Pot method, then air fryer and stovetop are tied for second. Each link will take you to those instructions. They're all easy.
Can I make these ahead of time?
Yes. They can be prepared up to one day in advance and stored covered in the fridge.
Do I have to use orange food coloring?
No. The eggs taste the same without it, but the orange color gives them the pumpkin appearance we are going for in this recipe.
Can I pipe the filling without a piping bag?
Yes. A zip-top bag with one corner cut off works well, although a star tip creates the decorative ridges that makes the filling look more like a pumpkin.
How long do deviled eggs last?
They are best enjoyed within 3-4 days when refrigerated in an airtight container.
Can I use regular yellow mustard?
Yes. Yellow mustard can be substituted for Dijon if preferred.
Storing leftover pumpkin deviled eggs
Store leftover deviled eggs in an airtight container in the refrigerator for up to 3-4 days. Do not freeze.
Try these deviled egg recipes
Check out more delicious pumpkin recipes
- Pumpkin Flan
- Pumpkin Spice Pancakes
- No-Bake Pumpkin Pie
- Glazed Pumpkin Spice Donuts
- Pumpkin Pie Overnight Oats
- Pumpkin Pie Ice Cream - No Churn Recipe
- Praline Pumpkin Pecan Pie with Pecan Topping
- Pumpkin Chili
- Pumpkin Dump Cake
Recipe
Pumpkin Deviled Eggs: A Fun Fall Twist on Classic Deviled Eggs
Ingredients
- 12 large hard cooked eggs see notes for instructions
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- ½ teaspoon paprika plus more for garnish
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tiny drop orange food color
- 12 chives cut into 1-inch pieces
Instructions
- Peel the hard-boiled eggs and slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
- Mash the yolks with the mayonnaise, Dijon mustard, paprika, salt, and pepper until smooth and creamy. Stir in one tiny drop of orange food coloring until evenly mixed.
- Transfer the filling to a piping bag fitted with a large star tip. Pipe the filling into the egg whites, creating ridges to resemble miniature pumpkins. Place a small piece of chive into the top of each egg to create the pumpkin stem.
- Refrigerate for 30 minutes before serving.
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