Looking for a Halloween snack that’s festive, fun, and not overloaded with sugar? 🥚 These Pumpkin Deviled Eggs are the perfect savory treat. Creamy yolk filling is colored with paprika and mustard to resemble little pumpkins, complete with a chive “stem” for decoration. They’re quick, healthy, and guaranteed to make your Halloween appetizer table stand out.
Why You’ll Love This Recipe
- Healthy and Savory: A break from the usual sugar-heavy Halloween treats.
- Cute Pumpkin Look: Perfectly themed for autumn and Halloween.
- Easy to Make Ahead: Deviled eggs can be prepped a day in advance.
- Kid- and Adult-Friendly: A snack everyone can enjoy at parties.
Ingredient Information
- Large eggs – the base of the recipe.
- Mayonnaise – for creamy filling.
- Yellow mustard – adds tang and helps with pumpkin color.
- Paprika – for seasoning and pumpkin-orange color.
- Salt & pepper – to taste.
- Chives – cut into small pieces to resemble pumpkin stems.
Optional: hot sauce for heat, smoked paprika for depth, or Greek yogurt instead of mayo for a lighter version.
Step-by-Step Instructions
- Boil eggs: Place eggs in a pot, cover with water, and boil for 10–12 minutes.
- Peel and halve: Cool eggs in ice water, peel, then slice in half lengthwise.
- Make the filling: Remove yolks, mash with mayonnaise, mustard, paprika, salt, and pepper until creamy.
- Fill the whites: Spoon or pipe the mixture back into the egg whites.
- Shape like pumpkins: Use a fork to score lines into the filling for pumpkin ridges.
- Add stems: Insert small chive pieces on top as stems.
- Chill and serve: Refrigerate until ready to serve.
Storage Information
- Store in an airtight container in the refrigerator for up to 2 days.
- Do not freeze – eggs lose their texture.
- Best served chilled and freshly decorated.
Helpful Tips
- Use older eggs – they peel easier than fresh ones.
- A piping bag makes a cleaner pumpkin-shaped filling.
- For extra color, mix in more paprika or a touch of carrot purée.
- Garnish the platter with mini pumpkins or fake spider webs for Halloween vibes.
Variations
- Spicy Pumpkin Eggs: Add hot sauce or cayenne to the filling.
- Smoky Flavor: Use smoked paprika or chipotle powder.
- Avocado Twist: Swap some mayo for avocado for green “pumpkins.”
- Cheddar Version: Mix grated cheddar into the yolk filling for cheesy pumpkins.
FAQ (Frequently Asked Questions)
Q: Can I make Pumpkin Deviled Eggs a day ahead?
A: Yes, store covered in the fridge, but add chive stems right before serving to keep them fresh.
Q: Can I make them without mayo?
A: Absolutely – try Greek yogurt, mashed avocado, or hummus instead.
Q: How do I make the filling bright orange?
A: Add extra paprika, a drop of orange food coloring, or mix in roasted red pepper purée.
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PrintPumpkin Deviled Eggs
These Pumpkin Deviled Eggs are a fun Halloween twist on the classic appetizer. Creamy, spiced yolk filling piped into boiled egg whites and decorated to look like little pumpkins.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 12 deviled eggs
Ingredients
– 6 large hard-boiled eggs
– 3 tbsp mayonnaise
– 1 tsp Dijon mustard
– 1/2 tsp smoked paprika
– 1/4 tsp garlic powder
– Salt and black pepper, to taste
– Orange food coloring (a few drops, optional for pumpkin effect)
– Fresh chives or parsley stems (for pumpkin ‘stems’)
Instructions
1. Slice hard-boiled eggs in half lengthwise and carefully remove yolks.
2. Place yolks in a bowl and mash with mayonnaise, Dijon mustard, paprika, garlic powder, salt, and pepper.
3. Add a drop or two of orange food coloring and mix until the filling is pumpkin-colored.
4. Transfer filling to a piping bag and pipe back into the egg whites, creating a rounded pumpkin shape.
5. Use a toothpick to gently draw pumpkin-like grooves on the filling.
6. Insert a small piece of chive or parsley as the pumpkin ‘stem’.
7. Chill until ready to serve.
Notes
For a healthier version, substitute Greek yogurt for mayonnaise. These deviled eggs are best served fresh but can be prepped a few hours in advance.