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Make Pumpkin Deviled Eggs with this easy recipe, the tip of a knife, and a little garnish. It's the appetizer that will quickly disappear at your next fall party.
There are lots of sweet treats lurking about this time of year. Balance them out with savory deviled egg pumpkins. This low-carb appetizer is perfect for Halloween, Thanksgiving, and a fall charcuterie board.
I know what you're thinking. More pumpkin?! In the filling? NOPE!
We simply shaped the creamy filling to look like miniature pumpkins using our simple deviled egg recipe. I think they turned out pretty darn cute. They're naturally low-carb too.
Here's what you'll need to make the recipe:
We mixed the egg yolk mixture with a few drops of red food coloring to achieve the creamy orange base. However, you can rely entirely on paprika to do the job.
- Apple cider or white vinegar
- Mayonnaise of choice
- Dijon mustard or yellow mustard
- Sweet Paprika - Only use smoky paprika if you're going after a different flavor profile.
- Red Gel Food Coloring (Optional) A dusting of paprika over the top can be used to color the deviled filling orange.
- Green Onion stems - Parsley, pretzel sticks, or pieces of pepper are also good choices for a stem.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
How to Hard Boil Eggs
We love the air fryer method to hard boil eggs! Just place cool eggs in the basket and cook at 250 °F for about 16 minutes.
To cook them on the stovetop, place eggs in the bottom of a pot. Add water so they are covered with an extra inch or two to spare at the top. Bring the water to a rolling boil, turn off the heat, and allow the eggs to sit for 10-12 minutes.
Under either method, transfer eggs to a bowl filled with ice-cold water to stop the cooking process. Wait at least 5 minutes before removing the eggs. They should be cool to touch.
Next, peel the eggs. Gently tap the end and then roll and crack the rest of the egg. The egg should pop right out.
Directions with Pictures
Once you've cooked the eggs, here's what you need to do to assemble pumpkin deviled eggs:
- Slice eggs in half lengthwise and place the egg yolks in a small bowl.
- Use a fork to crumble the yolks and stir in mayonnaise, mustard, vinegar, and red food coloring drops. We used 2 drops. Stir until creamy.
- Fill the egg white halves with about a teaspoon of filling. Use a mini cookie scoop with a release to quickly do the job. Use a knife to smooth the top, keeping the mounded shape, and then use the tip of the knife or a toothpick to make lines. A piping bag can be used instead!
- Sprinkle with paprika and insert a small segment of green onion in the top for the stem.
Refrigerator: Cooked eggs and filling should be eaten or moved to the refrigerator within 2 hours of cooking to prevent the growth of bacteria. Store in the refrigerator in an airtight container for about 3 days.
Make-Ahead Tips: Make deviled eggs ahead of time! Cook eggs and prepare the filling. Store separately for the freshest presentation. However, they can be entirely assembled a day or two ahead of time if desired.
More Fall Party Recipes
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Pumpkin Deviled Eggs
- 6 eggs
- 3 Tablespoons mayonnaise
- 1 teaspoon Dijon mustard or yellow mustard
- ½ teaspoon apple cider vinegar or white vinegar
- 2 drops red food coloring gel optional
- ⅓ teaspoon sweet paprika
- 2 green onions green part only, cut into ½ inch segments.
Cook Hard Boiled Eggs
- In an air fryer - Place eggs in the air fryer basket. Cook at 250 °F for about 16 minutes. The exact timing may vary depending upon your make and model. If this is the first time making eggs this way, cook only 1 or 2 eggs to ensure that the timing is correct and then cook the rest.On the stovetop - Place eggs in the bottom of a large pot and add water so that they are covered with an extra inch or two to spare at the top. Bring water to a rolling boil, then turn it off and allow the eggs to sit for 10-12 minutes. The exact time will vary depending upon your stove, pots, etc.
- When finished cooking, immediately transfer the eggs to a bowl filled with ice-cold water for at least 5 minutes or until cool to touch.
Prepare and Fill Eggs
- Peel the eggs. Gently tap the end of each egg and then roll and crack the rest of the egg. The egg yolk should pop right out.
- Cut each egg in half lengthwise and place the egg yolks in a small bowl. Use a fork to finely crumble the yolks.
- Add mayonnaise, Dijon mustard, apple cider vinegar, and 2 drops of the red gel food coloring to the bowl and mix well to combine.
- Place the egg white halves on a serving dish. Mound about a teaspoon of filling into the center of each egg white half.
- Smooth the mounded shape and then use the tip of a knife or a toothpick to make 3-4 slightly indented lines. Sprinkle paprika over the top and insert a ½ inch piece of green onion into the top for the stem. (See pictures above.)