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Pumpkin deviled eggs topped with smoked paprika and chopped chives
Callie Brooks

Pumpkin Deviled Eggs

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 halves
Course: Appetizer
Cuisine: American
Calories: 65
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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. 2. Peel the eggs and slice each one in half. Scoop yolks into a bowl.
  3. 3. Mash the yolks and mix in pumpkin puree, mayo, mustard, vinegar, salt, and pepper.
  4. 4. Taste and adjust seasoning. Pipe or spoon the filling into the egg whites.
  5. 5. Garnish with paprika, chives, or your favorite topping. Chill before serving.

Nutrition

Serving: 2halvesCalories: 65kcalCarbohydrates: 1gProtein: 3gFat: 5.5gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 95mgSodium: 110mgFiber: 0.2gSugar: 0.5g

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.

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