Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin deviled eggs topped with smoked paprika and chopped chives

Pumpkin Deviled Eggs


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

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
  • 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

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