Pumpkin Deviled Eggs: A Fun Fall Twist on Classic Deviled Eggs
These pumpkin deviled eggs start with a classic deviled egg filling made with mayonnaise and mustard, no real pumpkin involved, dyed orange and piped to look like a tiny pumpkin on top of the plain egg white halves, with a chive for the stem. They taste just like traditional deviled eggs while looking like the cutest thing on your fall appetizer table.
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.
Notes
You can hard boil your eggs using the Instant Pot (our favorite as the eggs are easy peel every single time), the air fryer, or the stovetop method. Links go to the instructions for each method.
Store eggs in a single layer in an airtight container in the refrigerator for up to 2 days. Do not freeze.
Nutrition
Serving: 1half | Calories: 48kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 35mg | Fiber: 0.04g | Sugar: 0.4g | Vitamin A: 158IU | Vitamin C: 0.4mg | Calcium: 14mg | Iron: 0.3mg
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