Pumpkin Deviled Eggs

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These pumpkin deviled eggs are a fun and festive twist on the classic, featuring a creamy, spiced filling piped to look like tiny pumpkins.

Prep Time15

Cook Time15

Course: Appetizer

Cuisine: American

Keyword: deviled eggs, easy, eggs, fall

Servings: Deviled Eggs

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.

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.