Pumpkin Deviled Eggs: A Fall Twist on the Classic Appetizer

Why You’ll Love This Recipe

Pumpkin deviled eggs are my go-to fall twist on a Southern classic. Growing up outside Asheville, deviled eggs were a staple at every gathering. My mom made the traditional kind, but over the years, I started adding seasonal touches that made them feel special.

This version blends creamy pumpkin puree with familiar yolks, Dijon mustard, and a hint of spice. The result is smooth, savory, and just a little unexpected. They’re perfect for Halloween, Thanksgiving, or any cool-weather spread.

They also look beautiful on a plate. That warm golden-orange filling feels festive with a dusting of paprika or chives on top.

Pumpkin Deviled Eggs

---

• Author: Callie Brooks
• Total Time: 20 mins
• Yield: 12 halves 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Pumpkin deviled eggs are a savory, seasonal twist on a classic appetizer. With creamy yolks, pumpkin puree, and cozy spices, these are perfect for fall gatherings.

---

Ingredients

Scale 1x2x3x

• 6 large eggs
• 3 tablespoons pumpkin puree (unsweetened)
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and black pepper, to taste
• Pinch of smoked paprika or nutmeg (optional)
• Optional toppings: chives, pomegranate seeds, toasted pumpkin seeds, microgreens

Cook Mode Prevent your screen from going dark

---

Instructions

1. Place eggs in a saucepan, cover with water, and bring to a boil. Simmer for 10 minutes, then cool in an ice bath.

2. Peel the eggs and slice each one in half. Scoop yolks into a bowl.

3. Mash the yolks and mix in pumpkin puree, mayo, mustard, vinegar, salt, and pepper.

4. Taste and adjust seasoning. Pipe or spoon the filling into the egg whites.

5. Garnish with paprika, chives, or your favorite topping. Chill before serving.

Notes

For best results, use older eggs for easier peeling.

Avoid sweetened pumpkin pie filling—only use plain puree.

Refrigerate for at least 30 minutes before serving for best flavor.

• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Appetizer
• Method: Boiled
• Cuisine: American

Nutrition

• Serving Size: 2 halves
• Calories: 65
• Sugar: 0.5g
• Sodium: 110mg
• Fat: 5.5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0.2g
• Protein: 3g
• Cholesterol: 95mg

If you love simple fall treats like Amish Apple Fritter Bread or a rustic Pumpkin Seed Recipe, these eggs will feel right at home on your table. They’re easy, seasonal, and always a conversation starter.

Ingredients

Here’s everything you need to make flavorful pumpkin deviled eggs, along with easy substitutions and tips for the best results:

• 6 large eggs
  Use eggs that are a few days old. They peel easier than fresh ones.
• 3 tablespoons pumpkin puree
  Canned pumpkin is convenient and consistent. If using homemade, make sure it’s thick and well-drained. Never use sweetened pumpkin pie filling.
• 2 tablespoons mayonnaise
  For a creamy base. You can substitute with Greek yogurt or goat cheese for a tangier flavor.
• 1 teaspoon Dijon mustard
  Adds depth and sharpness. Spicy brown mustard or whole grain mustard also work well.
• 1 teaspoon apple cider vinegar
  Balances the sweetness of pumpkin. Lemon juice is a good substitute.
• Salt and black pepper, to taste
  Always season after mixing. The flavor deepens once chilled.
• Smoked paprika or a pinch of nutmeg (optional)
  Adds warmth and a subtle layer of fall spice.

Optional Toppings:

• Finely chopped chives
• Pomegranate seeds
• Toasted pumpkin seeds
• Microgreens or parsley
• A dash of paprika or cayenne

How to Make Pumpkin Deviled Eggs

Making pumpkin deviled eggs is simple and quick. You’ll boil the eggs, mix the filling, and pipe it back into the whites. Here’s how to do it:

Step 1: Boil the eggs
Place the eggs in a saucepan and cover them with cold water. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. Remove the eggs and place them in an ice bath for 5 to 10 minutes. This makes peeling much easier.

Step 2: Peel and slice
Once cooled, peel the eggs carefully. Slice each egg in half lengthwise and remove the yolks. Place all yolks in a medium bowl.

Step 3: Make the filling
Mash the yolks with a fork. Add pumpkin puree, mayonnaise, Dijon mustard, vinegar, salt, and pepper. Stir until smooth and creamy. Adjust seasoning to taste. If the filling is too thick, add a small splash of water or extra mayo.

Step 4: Fill the eggs
Spoon the filling into a piping bag or use a zip-top bag with the corner cut off. Pipe the mixture back into the egg white halves.

Step 5: Garnish and chill
Top with paprika, chives, or pumpkin seeds if desired. Chill the pumpkin deviled eggs in the fridge for at least 30 minutes before serving.

That’s it. These eggs come together fast and feel festive without fuss. If you enjoy clever twists on classic bites like these High Protein Pinwheels, this is a great one to add to your fall rotation.

How to Serve Pumpkin Deviled Eggs

Pumpkin deviled eggs are more than just tasty. They’re eye-catching and perfect for fall gatherings of any kind. Here’s how to serve them so they shine on the table:

Serve chilled

Deviled eggs are best when cold. After filling them, let them rest in the fridge for 30 minutes. This helps the flavors blend and keeps the texture smooth.

Use a serving platter or board

Arrange the eggs on a large plate, deviled egg tray, or wooden board. If you want to get creative, place them inside mini roasted pumpkin shells or nestle them between sprigs of herbs like thyme or sage.

Garnish for extra color

Top each egg with a small sprinkle of smoked paprika, chopped chives, or toasted pumpkin seeds. These little touches add crunch, color, and flavor.

Pair with other fall favorites

Pumpkin deviled eggs go well with apple-forward dishes like Apple Slab Pie or snackable fall desserts like Apple Crisp Bars. Serve them as part of an appetizer board, or as a starter for Thanksgiving dinner.

Perfect for parties

They’re easy to transport and hold up well on a buffet. Just be sure to keep them chilled if serving outdoors or over a longer period.

Pumpkin deviled eggs add a cozy, colorful twist to any spread and never fail to spark conversation. They look fancy, but they’re incredibly easy to pull off.

How to Perfect Pumpkin Deviled Eggs

Pumpkin deviled eggs are simple to make, but a few small tweaks can take them from good to unforgettable. These tips will help you get a smooth texture, balanced flavor, and that little extra something that makes people ask for the recipe.

Start with room temperature ingredients

Let your eggs and pumpkin puree come to room temp before mixing. Cold ingredients don’t blend as smoothly and can cause the filling to seize or clump.

Mash yolks until silky

Use a fork to break the yolks down completely, or press them through a mesh strainer for an ultra-smooth filling. The smoother the yolks, the creamier your final result.

Use a secret ingredient for flavor depth

Smoked paprika adds warmth. A tiny spoon of maple syrup can enhance sweetness without making the eggs sugary. Want bold flavor? Try a dash of horseradish, hot sauce, or even a little bacon fat. These are small touches, but they round out the pumpkin and mustard beautifully.

Taste as you go

Pumpkin varies in sweetness. Always taste the filling before piping. Add salt, vinegar, or mustard in small amounts until it balances just right.

Pipe with precision

For neat presentation, use a piping bag or plastic bag with the tip cut. It gives the eggs a clean, professional finish and makes filling them faster.

These small techniques help pumpkin deviled eggs stand out.

Common Mistakes to Avoid

Even simple recipes like pumpkin deviled eggs can go sideways if you miss a few basics. Here’s what to watch out for:

• Overcooking the eggs
  Leads to dry yolks and gray rings. Simmer gently and cool in ice water right away.
• Using too much pumpkin
  Extra puree can make the filling watery. Stick to the measured amount and adjust only slightly.
• Skipping the taste test
  Always taste the filling before piping. Pumpkin can dull other flavors, so adjust mustard, vinegar, or salt as needed.
• Filling while the eggs are warm
  Let everything cool fully. Warm whites and yolk mix don’t set well and may slide apart.
• Forgetting to chill
  Cold eggs hold their shape better and taste more balanced. Give them at least 30 minutes in the fridge.

These quick checks help your pumpkin deviled eggs turn out smooth, flavorful, and photo-worthy every time.

Storage & Reheating Instructions

Pumpkin deviled eggs can be made ahead and stored easily, but a little care keeps them tasting fresh and looking great.

Store unfilled and filled eggs separately
If you’re prepping ahead, keep the egg whites and yolk filling separate in airtight containers. Assemble just before serving for the best texture.

Refrigerate immediately
Once filled, place the eggs in a sealed container. Use a deviled egg tray or line a dish with paper towels to prevent sliding.

Best within 2 days
For peak flavor and food safety, eat pumpkin deviled eggs within 48 hours. The pumpkin adds moisture, so they don’t keep quite as long as traditional versions.

Avoid freezing
Freezing changes the texture of the eggs and filling. It’s not recommended.

Refresh before serving
If serving later, garnish just before guests arrive. Chopped herbs or paprika can get soggy if added too early.

Like Double Chocolate Zucchini Bread, these eggs hold up well overnight when stored the right way but they’re always best enjoyed fresh.

Conclusion

Pumpkin deviled eggs bring cozy, seasonal flavor to a classic dish that everyone knows and loves. They’re simple to make, beautiful to serve, and always a surprise hit at fall gatherings. Whether you’re prepping for a holiday party or just spicing up your weekday snacks, this twist adds a little autumn magic to your table.

Try them once, and they might just become your new seasonal favorite. And if you do, save a few for yourself these tend to disappear fast.

From my kitchen in the Carolina hills to yours, happy cooking.

Frequently Asked Questions