Pumpkin Deviled Eggs

There are lots of sweet treats lurking about this time of year. Balance them out with low-carb options like Halloween Caprese salad, whipped pumpkin cottage cheese, and these savory deviled egg pumpkins. This appetizer is perfect for Halloween, Thanksgiving, and a fall charcuterie board.

I know what you're thinking. More pumpkin?! In the filling? NOPE! 

Using our simple keto deviled eggs recipe, we shaped the creamy filling into miniature pumpkins. I think they turned out pretty darn cute, and they're naturally low-carb, too.

Ingredients

Here's what you'll need to make pumpkin deviled egg 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 refer to the recipe card below for the full list of ingredients and detailed instructions.

How to Hard Boil Eggs

We love to make air fryer hard boil eggs in our Ninja for this recipe! 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.

How to Make Pumpkin Deviled Eggs

Once you've cooked the eggs, here's what you need to do to assemble pumpkin deviled eggs:

1. Slice eggs in half lengthwise and place the egg yolks in a small bowl.
2. 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.
3. 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!
4. Sprinkle with paprika and insert a small segment of green onion in the top for the stem.

Storage, Make-Ahead

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.