Pumpkin Deviled Eggs – Festive Thanksgiving Appetizer Idea
Let’s be real, deviled eggs are always a crowd-pleaser at any gathering. So why not give them a festive twist this fall? These pumpkin deviled eggs are cute, easy to make, packed with classic deviled egg flavor, and dressed up with simple touches to look like mini pumpkins.
They look fancy, but they’re made with ingredients you probably already have, which is a win in my book! Perfect for Thanksgiving or any fall get-together.
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These adorable pumpkin-shaped appetizer bites are the ultimate way to bring a little fun and flavor to your fall spread! They are a guaranteed hit with kids and adults alike.
How to Make Pumpkin Deviled Eggs
Here are the ingredients you need to make these pumpkin deviled eggs, plus step by step instructions for how to make them.
Ingredients
- 6 large eggs, hard-boiled and peeled
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- ¼ tsp garlic powder or onion powder (optional)
- ¼ salt
- ¼ tsp pepper
- ¼ tsp paprika
- ¼ tsp turmeric
- Green garnish: chopped chives, parsley stems, or celery leaf tips
Step by Step Instructions
1. Carefully cut each hard-boiled egg in half lengthwise. Remove the yolks and place them into a medium-sized mixing bowl. Set the egg white halves on a serving platter, cut side up.
2. Mash the yolks with a fork until they’re broken down into fine crumbs. Add mayonnaise, mustard, and a splash of either white vinegar or fresh lemon juice for tang. Add the paprika and turmeric (for that festive orange color), salt and pepper. Stir everything together until the mixture is creamy and smooth.
3. Using a spoon or piping bag, fill each egg white half with a generous amount of the orange yolk mixture. Try to keep the filling slightly domed and rounded on top – it will help create the pumpkin look.
4. To give your deviled eggs that pumpkin-like appearance, use a toothpick, skewer, or the dull side of a butter knife and gently drag vertical lines down the filling to mimic the ridges of a pumpkin.
5. Cut small pieces of chive, parsley stems, or even tiny slivers of celery leaf and press one into the top center of each egg to act as a pumpkin stem. This little green touch brings the whole look together.
6. Refrigerate the eggs until ready to serve, then bring them out for a festive fall appetizer that’s as cute as it is delicious!
Notes
- You can make this recipe up to 1 day in advance. Store in an airtight container in the fridge. Add green garnish just before serving.
- Dijon mustard adds a tangy flavor, but yellow mustard works too.
- Turmeric adds to the orange color, but you can skip it or use extra paprika or a drop of orange food coloring.
These pumpkin deviled eggs are proof that simple ingredients can make something both cute and crowd-pleasing. With just a few tweaks to your usual deviled egg recipe and a little creativity, you have a festive fall appetizer that looks just as good as it tastes. You can make them ahead for less stress on the big day.
Pumpkin Deviled Eggs
Ingredients
- 6 large eggs, hard-boiled and peeled
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- ¼ tsp garlic powder or onion powder (optional)
- ¼ salt
- ¼ tsp pepper
- ¼ tsp paprika
- ¼ tsp turmeric
- Green garnish: chopped chives, parsley stems, or celery leaf tips
Instructions
- Carefully cut each hard-boiled egg in half lengthwise. Remove the yolks and place them into a medium-sized mixing bowl. Set the egg white halves on a serving platter, cut side up.
- Mash the yolks with a fork until they’re broken down into fine crumbs. Add mayonnaise, mustard, and a splash of either white vinegar or fresh lemon juice for tang. Add the paprika and turmeric (for that festive orange color), salt and pepper. Stir everything together until the mixture is creamy and smooth.
- Using a spoon or piping bag, fill each egg white half with a generous amount of the orange yolk mixture. Try to keep the filling slightly domed and rounded on top – it will help create the pumpkin look.
- To give your deviled eggs that pumpkin-like appearance, use a toothpick, skewer, or the dull side of a butter knife and gently drag vertical lines down the filling to mimic the ridges of a pumpkin.
- Cut small pieces of chive, parsley stems, or even tiny slivers of celery leaf and press one into the top center of each egg to act as a pumpkin stem. This little green touch brings the whole look together.
- Refrigerate the eggs until ready to serve, then bring them out for a festive fall appetizer that’s as cute as it is delicious!
Notes
- You can make this recipe up to 1 day in advance. Store in an airtight container in the fridge. Add green garnish just before serving.
- Dijon mustard adds a tangy flavor, but yellow mustard works too.
- Turmeric adds to the orange color, but you can skip it or use extra paprika or a drop of orange food coloring.
