Pumpkin Deviled Eggs
These adorable Pumpkin Deviled Eggs are an easy fall appetizer that looks impressive without being difficult to make. Classic creamy deviled egg filling gets a festive makeover with a little red food coloring to create the orange pumpkin color. Pipe the filling into the egg whites, add a tiny piece of green onion for the stem, and you have the cutest little pumpkins for Halloween or Thanksgiving.
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They’re perfect for a Halloween party, Thanksgiving appetizer tray, fall potluck, or any autumn get-together.
Pumpkin Deviled Eggs
Servings 12 deviled eggs
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Paprika to taste
- 1 small dot of red gel food coloring
- 1 green onion
Instructions
- Hard boil the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil. Cook the eggs using your preferred hard-boiled egg method, then transfer them to an ice bath or very cold water to cool completely.
- Peel and cut the eggs. Once cooled, peel the eggs and slice each one in half lengthwise. Carefully scoop the yolks into a medium bowl and arrange the egg-white halves on a serving tray.
- Make the filling. Mash the yolks with a fork until they are finely crumbled. Add the mayonnaise, mustard, salt, black pepper, garlic powder, onion powder, paprika, and a small dot of red food coloring. Stir until creamy and smooth. The paprika and red coloring should give the filling a pretty pumpkin-orange color. Add just a tiny bit more coloring if needed.
- Pipe the pumpkins. Transfer the filling to a piping bag fitted with a large star tip. Pipe a generous swirl into the center of each egg white. The ridges created by the piping tip will make the filling resemble the sections of a pumpkin.
- Add the pumpkin stems. Cut the green part of a green onion into short pieces. Place one small green onion piece at the top of each orange filling swirl, like the stems in the example. Position the pieces so they sit naturally against the top of the filling rather than sticking straight up too high.
- Finish and serve. Sprinkle the eggs lightly with paprika for extra color and flavor. Refrigerate until you’re ready to serve.
Notes
For a deeper orange color, start with only one tiny dot of red food coloring—it’s much easier to add more than to fix filling that becomes too red. For especially pretty pumpkins, use a large open-star piping tip and pipe the filling from the outside toward the center.
You can also make these ahead of time. Prepare the eggs and filling up to a day in advance, keep them covered in the refrigerator, and add the green onion stems shortly before serving.
Storage: Keep leftover deviled eggs covered in the refrigerator and enjoy within 3–4 days.
