Name: Pumpkin Deviled Eggs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 hard boiled eggs; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard or yellow mustard; 1/8 teaspoon black pepper; 1 teaspoon paprika, plus more for garnish; Salt to taste; Chives, snipped, for the stems

There's something so charming about bite-sized treats that bring a smile—these Pumpkin Deviled Eggs are exactly that. The creamy, subtly spiced filling and the cute pumpkin design make this Pumpkin Deviled Eggs Recipe a true crowd-pleaser that's perfect for fall gatherings or Halloween parties.

Six deviled egg halves are shown closely arranged on a round white plate with a speckled, lightly textured surface, placed over a white marbled background. Each egg half has a smooth white outer layer with a slightly shiny texture and a creamy orange-yellow filling that is piped in a swirl pattern, dusted with bright red paprika. Small green chive pieces stick upright from the center of each filling. Three fresh chive stalks lie diagonally near the bottom of the plate. The lighting is soft and natural, emphasizing the smoothness and vivid colors of the eggs.photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Deviled Eggs Recipe
Top Tip
How to Serve Pumpkin Deviled Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Deviled Eggs Recipe

Why You'll Love This Recipe

I remember making these for the first time at a family fall get-together and everyone couldn’t stop talking about how adorable and delicious they were. It’s an easy recipe with just a handful of ingredients that transforms classic deviled eggs into little festive delights.

Fun and Festive: The pumpkin look, complete with chive stems and paprika ridges, makes these eggs a cute conversation starter on any party table.
Simple Ingredients: You likely have everything you need in your kitchen already, so no special shopping trips required.
Customizable Flavor: You can easily swap mustards or adjust seasoning to make these fit your taste perfectly.
Perfect Make-Ahead Dish: Prep in advance and assemble just before serving for stress-free hosting.

A white plate on a white marbled surface holds six deviled eggs, each with a smooth white egg white base topped with a creamy, light yellow-orange filling that has a slightly textured surface. The filling is shaped in a rounded mound with two small lines drawn down its center to create a ridged look. A small green chive stem sticks out from the top of each filling, resembling a pumpkin stem. The eggs and plate are sprinkled with bright orange-red paprika powder, adding a soft dusting of color around and on the eggs. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Pumpkin Deviled Eggs Recipe calls for simple staples that blend into a smooth, luxuriously creamy filling. Each ingredient plays its part, so here’s why I choose these:

Flat lay of six whole brown eggs, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl with smooth yellow dijon mustard, a small white ceramic bowl of bright red paprika powder, a small white ceramic bowl of fine black pepper, a small white ceramic bowl of coarse salt crystals, a few fresh green chive sprigs arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hard boiled eggs: The base of the recipe; fresh, easily peelable eggs make for a smooth, firm white to hold the filling.
Mayonnaise: Provides creaminess and richness—the full-fat version delivers the best flavor and texture.
Dijon mustard: Adds a little tang and depth; swap with yellow mustard if you want something milder but still flavorful.
Black pepper: Gives just a hint of mild spice to balance the creamy filling.
Paprika: Key for that warm, slightly smoky flavor and the vibrant orange color that helps sell the pumpkin look.
Salt: Enhances all the flavors, but add slowly to avoid an overpowering salty filling.
Chives: Used as tiny “stems” for the pumpkins—fresh and green, they add a lovely pop of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Pumpkin Deviled Eggs Recipe is how easy it is to tweak. Personally, I love swapping between Dijon and yellow mustard depending on my mood or who’s coming over—and you should definitely try whatever suits your taste!

Variation: For a smoky twist, try adding a pinch of smoked paprika instead of regular paprika—I promise it gives the filling a beautiful depth and hearty aroma.
Spice it up: If you're a fan of a little heat, mix in a dash of cayenne pepper or hot sauce to the yolk filling before piping it in.
Herb swap: Instead of chives, finely chopped fresh parsley or dill also works well as a “stem” and fresh garnish.

Step-by-Step: How I Make Pumpkin Deviled Eggs Recipe

Step 1: Perfectly Boil Your Eggs

I swear by using an egg cooker for the most consistent results—peeling is a breeze and the yolks end up perfectly cooked, tender, not chalky. If you don’t have one, boil your eggs in a saucepan for 3 minutes, then turn off the heat, cover, and let them sit for 12 minutes. Plunge the eggs into ice water right after to stop cooking and make peeling easier.

Step 2: Peel Carefully and Slice in Half

Take your time peeling because you want those smooth, clean whites for presentation. Rinse gently and pat dry with paper towels. Then slice each egg lengthwise—this exposes the perfect cup shape for the filling.

Step 3: Make the Creamy, Spiced Filling

Remove the yolks and mash them well with a fork to avoid any lumps. Mix in mayonnaise, mustard, pepper, and paprika until silky smooth. Add salt sparingly, tasting as you go to get it just right without overpowering the flavors.

Step 4: Pipe and Pumpkin-ize!

Fill a piping bag fitted with a round tip with your yolk mixture—or just use a spoon if you prefer. Pipe the filling into each egg white half, then gently drag a toothpick over the top of the filling in vertical lines to mimic pumpkin ridges. Finish by placing a snipped piece of chive on top as the little pumpkin stem, and sprinkle with extra paprika for color.

Top Tip

When I first made this recipe, I learned a few key things that really improved my results—and I’m excited to pass them along so you can skip any hiccups.

Egg Cooker Magic: Using an egg cooker consistently gives tender yolks and easy peeling without the guessing game of stove timing.
Salt Wisely: The filling can quickly become too salty—add salt in small amounts and taste frequently to avoid waste.
Chill for Stability: Keep deviled eggs chilled until serving to maintain shape and flavor; it also helps the filling set slightly, making piping neater.
Use Toothpick Textures: The toothpick ridges on top are both decorative and practical—they help the eggs look like pumpkins and add a little rustic flair.

How to Serve Pumpkin Deviled Eggs Recipe

Pumpkin Deviled Eggs - Serving Suggestion

Garnishes

For garnishes, I always stick to the classic paprika and chives—they bring just the right pop of color and keep the pumpkin illusion alive. Sometimes, I add a tiny sprinkle of smoked paprika for an earthy hint or a pinch of finely chopped fresh parsley around the serving dish for contrast.

Side Dishes

These deviled eggs pair beautifully with crisp fall salads, roasted veggies, or a light cheese board. I often serve them alongside a bowl of butternut squash soup or a simple green bean almondine to complement the autumn vibes.

Creative Ways to Present

For Halloween parties, arrange the deviled eggs on a platter lined with kale or lettuce, making a little pumpkin patch scene. Sometimes I use an egg carton repurposed as a “pumpkin patch” display for a playful twist kids adore.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your Pumpkin Deviled Eggs in an airtight container in the fridge. They keep well for 3-4 days, though I find they taste best within the first two. Covering them tightly prevents drying out, which is key to keeping that creamy filling just right.

Freezing

I don’t recommend freezing deviled eggs—the texture of the yolk filling can become grainy, and the egg whites might get rubbery. It’s best to enjoy these fresh for the best taste and presentation.

Reheating

Since these are served cold or at room temperature, reheating isn’t necessary. If your eggs have chilled too much, just let them sit at room temp for 15 minutes before serving to soften the filling slightly, ensuring every bite is creamy and smooth.

Frequently Asked Questions:

Can I use light or low-fat mayonnaise in this Pumpkin Deviled Eggs Recipe?

Absolutely! I usually use full-fat mayo for creaminess, but light versions work fine if you prefer a lighter filling—just expect a slightly less rich texture.

How do I make sure the yolk filling isn’t too salty?

I recommend adding salt gradually to the filling, tasting after each small addition. You can always add more, but you can’t take it out once it’s in, so patience is key here.

Can I prepare the deviled eggs a day ahead?

Yes! You can boil and peel the eggs, prepare the filling, and store them separately in the refrigerator. Assemble and decorate just before serving to keep them looking fresh and beautiful.

What’s the best way to create the pumpkin ridges on top?

Using a toothpick, gently drag it vertically on the piped filling to create soft ridges that resemble pumpkin grooves. Take your time and be gentle to avoid squishing the filling.

Final Thoughts

I love this Pumpkin Deviled Eggs Recipe because it’s a sweet twist on a classic party favorite—easy to make but with those little details that make it feel special. Whether you're hosting a festive brunch or bringing something to share at a potluck, these deviled eggs never fail to impress and disappear fast. Give them a try and you’ll soon see why they’ve become one of my go-to fall appetizers to share with friends and family.