Pumpkin Deviled Eggs are a fun twist on a classic snack that’s perfect for fall. These little bites mix creamy egg yolks with a touch of pumpkin puree and warm spices, giving them a subtle sweet and spicy flavor that’s a bit different from the usual deviled eggs. Plus, they have a cute orange color that makes them stand out on any party tray.
I love making these for family gatherings or holiday parties because they always get compliments and curious questions. The pumpkin adds a nice creaminess and pairs surprisingly well with the traditional tangy mayo and a bit of mustard. I like to sprinkle a little paprika or cinnamon on top for extra color and a sprinkle of fallen-leaf vibes.
One of my favorite ways to serve pumpkin deviled eggs is chilled, right from the fridge. They’re refreshing yet cozy, and guests seem to enjoy them as a seasonal appetizer that’s both simple and a little special. If you want to make your next get-together feel a bit more festive, these are a great choice that’s just easy enough for a weekday but festive enough for a holiday.
Key Ingredients & Substitutions
Eggs: Fresh large eggs work best for firm whites and creamy yolks. Older eggs peel easier if you want smooth halves.
Pumpkin Purée: Use plain canned pumpkin, not pumpkin pie filling, which is sweetened. You can swap with fresh cooked pumpkin if you mash it well.
Mayonnaise: Adds creaminess and tang. For a lighter version, try Greek yogurt or avocado mayo.
Spices: Cinnamon, nutmeg, and smoked paprika give warming fall flavors. If you prefer less spice, cut back on nutmeg or paprika to suit your taste.
Garnish: Fresh chives add a mild onion flavor and color contrast. Parsley or green onion work well too.
How Do You Get Creamy, Smooth Filling for Deviled Eggs?
Getting a creamy yolk filling is key! Here’s how I do it:
- After peeling, mash the yolks thoroughly until no lumps remain.
- Add wet ingredients (mayo, pumpkin, vinegar) gradually while mixing to reach smoothness.
- Use a fork or small whisk to combine well. If you want ultra-smooth, you can use a food processor or blender.
- For neat presentation, pipe the filling with a piping bag or plastic bag with a corner cut off.
Taking time here makes the difference between chunky and silky deviled eggs.
Equipment You’ll Need
- Medium saucepan – perfect for boiling eggs gently and evenly.
- Bowl with ice water – helps cool eggs quickly and makes peeling easier.
- Mixing bowl – where you’ll mash the yolks and mix in pumpkin and spices.
- Fork or whisk – handy for blending the filling smooth without lumps.
- Piping bag or plastic bag with the corner cut off – great for neatly filling the egg whites.
- Sharp knife – lets you cut eggs cleanly in half without tearing.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree for a sweeter, earthier taste.
- Add a pinch of cayenne or chili powder if you like a spicy kick.
- Mix in crumbled bacon for smoky crunch that pairs well with pumpkin.
- Try topping with toasted pepitas or chopped walnuts for texture and a nutty note.
How to Make Pumpkin Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons canned pumpkin puree (not pumpkin pie filling)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon smoked paprika, plus more for garnish
- Salt and pepper, to taste
- Fresh chives, finely chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time plus about 30 minutes chilling time in the fridge. The whole process, including boiling the eggs, mixing the filling, and chilling, can be done in under an hour.
Step-by-Step Instructions:
1. Boiling the Eggs:
Place the eggs in a single layer in a medium saucepan and cover with cold water by about an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 10-12 minutes to cook through.
2. Cooling and Peeling:
Drain the hot water and place the eggs into a bowl filled with ice water. Let them cool for about 5 minutes to stop the cooking and make peeling easier. Peel the eggs carefully under cold running water.
3. Preparing the Filling:
Slice the eggs in half lengthwise and gently remove the yolks into a mixing bowl. Mash the yolks with a fork until crumbly. Add the pumpkin puree, mayonnaise, Dijon mustard, apple cider vinegar, cinnamon, nutmeg, smoked paprika, salt, and pepper. Mix well until smooth and creamy.
4. Filling and Garnishing:
Spoon or pipe the pumpkin yolk mixture back into the egg white halves. Sprinkle additional smoked paprika on top and garnish with finely chopped fresh chives.
5. Chill and Serve:
Refrigerate the deviled eggs for at least 30 minutes before serving. This chilling helps the flavors come together, making a delicious and festive seasonal appetizer.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain canned pumpkin puree because pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the deviled eggs.
How Do I Peel Hard-Boiled Eggs Easily?
Cool the eggs quickly in ice water after boiling and peel them under running cold water. This helps loosen the shell and makes peeling smoother.
Can I Make the Filling Spicier?
Definitely! You can add a pinch of cayenne pepper or a few drops of hot sauce to the filling to give your deviled eggs a spicy kick.
How Long Will These Deviled Eggs Keep in the Fridge?
Store them in an airtight container and enjoy within 2 days for the best taste and texture.
