Elevate your deviled eggs with pumpkin deviled eggs! This deviled egg recipe takes all the flavor of the classic and adds a seasonal twist. Plus, you can make the yolk mixture look like a cute little pumpkin. They are perfect for Thanksgiving and Halloween appetizers.
A good deviled eggs recipe is essential for all the fall hosting, and this recipe takes things up another notch! By adding a bit of fall spice to the egg yolk mixture, you get a delicious flavor.
Plus, the little pumpkins are so cute for a Halloween party or Thanksgiving appetizer. Why make a regular deviled egg when you can make pumpkin eggs?
This is an easy recipe, making this the perfect fun appetizer for a fall gathering or fall charcuterie board. All you need are pantry staples like spices, mayo, pumpkin puree and hard-boiled eggs.
The end result is a delicious, seasonal blend of flavors and a creamy texture that everyone loves.
The cute pumpkin shape is also a bit of a show stopper, yet it requires minimal effort. Pumpkin deviled eggs are truly the perfect all appetizer.
The next time you head to a gathering, this festive spin on a classic is a great dish to share.
Pair these pumpkin deviled eggs with a classic cheese ball, jalapeño jelly, and sourdough garlic knots for an easy appetizer spread. Or pair them with holiday classics like green bean casserole, sourdough stuffing, and roasted garlic mashed potatoes. No matter what you choose, you can’t go wrong!
Why You’ll Love This Recipe
Adorable appetizers – The mini pumpkins in the middle of the egg halves are just adorable. And they are so easy to make! Simply use a knife to gently score the egg mixture and create the little egg pumpkins. They are perfect for fall parties.
Easy to make – Use your Instant Pot to easily hard boil the eggs. Then mix up the yolk mixture, and you’re all set. The cooking process could not be simpler!
Seasonal spin – Classic deviled eggs are always a hit, but adding a little bit of seasonal spice makes them even better! The beautiful orange hue is a lovely addition to any autumn table.
Ingredients
Eggs – Use large eggs and hard boil them. I like to do that in the pressure cooker the day before.
Mayonnaise – You can either make your own or use store bought mayonnaise. We like avocado oil mayo!
Pumpkin puree – We like to make pumpkin puree from whole pumpkins. Store bought works as well. Just make sure to get real pumpkin puree and not pumpkin pie filling.
Dijon mustard – Yellow mustard will not have the same flavor. I would not use it as a substitute it for Dijon.
Paprika – You can use regular paprika or smoked paprika.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Pumpkin Deviled Eggs
Step 1: Hard boil large eggs using your favorite method: stovetop, slow cooker, Instant Pot, etc. Making hard boiled eggs in the Instant Pot is my go-to method. Once cooked, transfer the eggs to an ice water bath to cool completely before peeling.
Step 2: Cut the eggs in half long ways. Scoop out the egg yolks into a bowl and add the mayo, pumpkin, Dijon, vinegar, paprika, salt, pepper, and pumpkin pie spice.
Step 3: Use a fork and mash the egg yolks with everything until completely combined and smooth. Taste and add more salt or pepper if needed.
Step 4: Dollop a spoonful of the yolk mixture into the hard boiled egg white halves.
Step 5: Sprinkle with a little paprika and garnish with chives if desired.
Tips
- You can also use just cinnamon and nutmeg in this recipe. I like that pumpkin pie spice has these as well as ginger for a bit more fall spice. A small pinch is perfect as too much would overpower the flavor.
- Hard boil eggs in the Instant Pot the day before to make things easier! If you cook them the same day, make sure they have time to cool completely.
- To make the adorable pumpkin design, fill the empty egg white with filling. Then, use a knife to gently create lines on the filling. Use a piece of chive to create the pumpkin stem. If desired, you can use a piping bag to fill the eggs.
Recipe FAQs
Ideally, you will make them the day before. If you need to make them the same day as serving, I would recommend putting the eggs in a bowl of ice water for an ice bath after cooking. This will ensure that they are not warm when you make the filling.
The secret is in the seasoning! That’s why this recipe is the best. You get classic flavor with a seasonal twist (perfect for Halloween parties). If desired, you could even add a bit of hot sauce.
Store leftovers in an airtight container in the fridge for up to three days. If you don’t want to eat leftovers, you could easily turn the deviled eggs into egg salad.
This applies to cooking boiled eggs in an pressure cooker. Cook the eggs in a single layer for 5 minutes on high pressure. Then natural release for 5 minutes, followed by manual release for 5 minutes.
More Pumpkin Recipes from the Farmhouse
- Pumpkin Spice Latte
- From Scratch Pumpkin Pie
- Sourdough Pumpkin Roll
- Sourdough Pumpkin Cobbler
- Pumpkin Sourdough Cookies
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Pumpkin Deviled Eggs
Ingredients
- 8 large hard boiled eggs
- 2 tablespoons mayonnaise
- 2 tablespoons pumpkin puree
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon paprika, plus more to top
- Pinch salt
- Pinch black pepper
- Pinch pumpkin pie spice
- green onions or chives, chopped for garnish
Instructions
- Hard boil large eggs using your favorite method: stovetop, slow cooker, Instant Pot, etc. Once cooked, transfer the eggs to an ice water bath to cool completely before peeling.
- Cut the eggs in half long ways.
- Scoop out the egg yolks into a bowl and add the mayo, pumpkin, Dijon, vinegar, paprika, salt, pepper, and pumpkin pie spice.
- Use a fork and mash the egg yolks with everything until completely combined and smooth. Taste and add more salt or pepper if needed.
- Dollop a spoonful of the yolk mixture into the hard boiled egg whites.
- Sprinkle with a little paprika and garnish with chives if desired.
Notes
- You can also use just cinnamon and nutmeg in this recipe. I like that pumpkin pie spice has these as well as ginger for a bit more fall spice. A small pinch is perfect as too much would overpower the flavor.
- Hard boil eggs in the Instant Pot the day before to make things easier! If you cook them the same day, make sure they have time to cool completely.
- To make the adorable pumpkin design, fill the empty egg white with filling. Then, use a knife to gently create lines on the filling. Use a piece of chive to create the pumpkin stem. If desired, you can use a piping bag to fill the eggs.
Nutrition information is automatically calculated, so should only be used as an approximation.
