Mini Pumpkin Deviled Eggs are one of those appetizers that instantly make people smile. Deviled eggs have always had a special place at family gatherings, potlucks, and holiday tables. They’re simple, satisfying, and always the first plate to disappear. But when you add a seasonal touch of pumpkin puree, they turn into something even more delightful—festive little bites that look just like tiny pumpkins.
I remember the first time I made these for a fall get-together. Everyone leaned in closer, curious about these cute little “pumpkins” sitting on the platter. The smoky paprika gave them that warm orange color, the pumpkin added creaminess, and the chives and parsley on top made the perfect “stems.” It wasn’t just a recipe—it was a conversation starter, and one of those dishes people kept asking me to make again.
What I love most about Mini Pumpkin Deviled Eggs is how they combine the comfort of a classic with the playful creativity of the season. They’re quick to prepare, beautiful to serve, and perfect alongside other fall favorites like Black Bean, Pumpkin, and Butternut Squash Soup or Maple Glazed Brussels Sprouts with Pecans.
Print
Mini Pumpkin Deviled Eggs
- Total Time: 25 minutes
- Yield: 6 (about 12 deviled eggs halves) 1x
Description
Mini Pumpkin Deviled Eggs are a fun twist on the classic. Made with pumpkin puree, Dijon mustard, smoked paprika, and fresh herbs, these festive bites are creamy, flavorful, and perfect for fall parties, Halloween, or Thanksgiving gatherings.
Ingredients
12 eggs
5 tablespoons pumpkin puree
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1 teaspoon smoked paprika
Pinch of salt and pepper
Fresh chives and parsley (for garnish)
Instructions
Place eggs in a large pot of cold water. Cover with a lid and bring to a boil.
Once boiling, turn off the heat and let eggs sit in hot water for 12–15 minutes.
Transfer eggs to an ice water bath for 2–3 minutes, then peel.
Slice eggs in half lengthwise and scoop yolks into a bowl.
Mash yolks with pumpkin puree, mayonnaise, Dijon mustard, lemon juice, paprika, salt, and pepper. Mix until smooth.
Transfer mixture to a piping bag and pipe into the egg whites.
Draw four pumpkin-like lines on each filling and top with chive + parsley to resemble stems.
Serve immediately or refrigerate for up to 2 days.
Notes
- For spicier deviled eggs, add cayenne or hot sauce to the filling.
- Greek yogurt can replace mayonnaise for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Boiled + Piped
- Cuisine: American
Nutrition
- Calories: ~120
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Mini Pumpkin Deviled Eggs, festive deviled eggs recipe, fall appetizers, halloween deviled eggs, thanksgiving appetizers
Ingredients for Mini Pumpkin Deviled Eggs
Fresh Eggs for the Perfect Base
The recipe starts with 12 eggs. They need to be hard-boiled, firm, and easy to peel. The whites serve as little “shells” to hold the filling, so choosing good-quality eggs is key.
Pumpkin Puree for Creaminess and Color
Five tablespoons of pumpkin puree transform the yolk filling into a smooth, slightly sweet mixture. It also gives the deviled eggs that pumpkin-orange color that makes them fun and seasonal.
Mayonnaise and Dijon Mustard for Balance
Three tablespoons of mayonnaise add richness, while a tablespoon of Dijon mustard brings a sharp, tangy kick. Together, they balance the natural sweetness of the pumpkin.
Lemon Juice and Smoked Paprika for Flavor Depth
Two teaspoons of lemon juice brighten the filling, while a teaspoon of smoked paprika adds warmth and smokiness. The paprika also enhances the pumpkin-like color.
Simple Seasoning to Finish
A pinch of salt and pepper is all you need to bring the flavors together. Fresh chives and parsley serve as garnish, creating the little “pumpkin stems” that make this dish so eye-catching.
Step-by-Step Instructions for Mini Pumpkin Deviled Eggs
Boiling the Eggs the Right Way
Place the 12 eggs in a large pot of cold water. Cover with a lid and bring to a boil. Once the water is at a rolling boil, turn off the heat. Let the eggs sit in the hot water for 12 to 15 minutes to cook through without overcooking.
Cooling and Peeling the Eggs
Prepare a large bowl of ice water. Transfer the eggs from the pot to the cold water and let them chill for 2 to 3 minutes. This step makes peeling easier. Gently peel each egg and cut them in half lengthwise.
Preparing the Pumpkin Yolk Mixture
Scoop out the yolks and place them in a mixing bowl. Add pumpkin puree, mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, and pepper. Mash and mix until creamy and smooth.
Filling and Decorating the Deviled Eggs
Transfer the mixture into a piping bag. Pipe enough filling into each egg white to cover the hollow but avoid overfilling. For the pumpkin effect, pipe four small lines across each yolk filling. Add a small piece of chive and parsley at the top to resemble a pumpkin stem.
Serving or Storing
Arrange the finished deviled eggs on a platter. Serve immediately, or refrigerate for up to 2 days. They are best enjoyed chilled, making them perfect for prepping ahead of a party.
Tips and Common Mistakes to Avoid
Don’t Overcook the Eggs
If the eggs sit too long in boiling water, the yolks can turn greenish and develop a dry texture. Following the 12–15 minute method ensures they stay bright and creamy.
Peel the Eggs Carefully
Rushing the peeling process can tear the whites, making them hard to fill. Cooling the eggs in ice water makes peeling smoother and helps keep the whites intact.
Get the Filling Texture Just Right
Too thick, and the pumpkin yolk mixture is hard to pipe. Too thin, and it won’t hold its pumpkin shape. Adjust with a little extra mayonnaise or a touch more yolk if needed.
Avoid Overfilling the Whites
It’s tempting to add more filling, but overstuffed eggs won’t look neat and may collapse. Pipe evenly and leave space for the pumpkin lines.
Garnish with Fresh Herbs Last Minute
Chives and parsley make the perfect stems. Add them just before serving to keep them looking fresh and vibrant.
Variations and Serving Ideas for Pumpkin Deviled Eggs
Add a Spicy Kick
If you love heat, mix a pinch of cayenne pepper or a dash of hot sauce into the filling. It balances the natural sweetness of pumpkin and creates a bold flavor.
Try Different Garnishes
Instead of parsley and chives, try tiny rosemary sprigs for a rustic “stem” look. You can also sprinkle pumpkin seeds or toasted pepitas on top for extra crunch.
Make Them Extra Creamy
Swap mayonnaise with Greek yogurt for a lighter version, or use whipped cream cheese for an ultra-rich filling. Both options keep the texture smooth while changing the flavor slightly.
Pair with Other Fall Dishes
These deviled eggs shine on a holiday platter. Serve them alongside cozy sides like Maple-Glazed Brussels Sprouts with Pecans or a warming soup, such as Black Bean, Pumpkin, and Butternut Squash Soup. They fit right into any autumn spread.
Fun Presentation for Parties
Arrange the deviled eggs on a wooden board or a platter decorated with mini pumpkins and fresh herbs. This makes them both delicious and a centerpiece for the table.
FAQs About Mini Pumpkin Deviled Eggs
What is a fun fact about deviled eggs?
Deviled eggs are one of the oldest known appetizers, with origins tracing back to ancient Rome. The name “deviled” refers to the spicy or seasoned filling, not anything sinister!
What is the forgotten ingredient I always add to my deviled eggs?
Smoked paprika is often the “forgotten” ingredient. It enhances both the flavor and color, giving deviled eggs that warm, festive look while adding a hint of smokiness.
What’s the trick for deviled eggs?
The trick is to boil the eggs gently, cool them in ice water, and peel carefully. A smooth filling, piped neatly, makes them not only taste great but also look professional.
How much pumpkin equals one egg?
As a general rule, about ¼ cup of pumpkin puree can replace one egg in recipes. In this dish, pumpkin isn’t replacing eggs, but rather adding creaminess and a seasonal flavor.
A Playful, Seasonal Appetizer Worth Sharing
Mini Pumpkin Deviled Eggs are more than just a snack—they’re a little piece of creativity on your holiday table. With their bright orange filling, smoky paprika, and tiny herb “stems,” they bring both flavor and fun to any gathering.
What makes them special is the balance of comfort and surprise. You get the familiar creaminess of classic deviled eggs, but with a seasonal pumpkin twist that sparks curiosity and conversation. Guests love the playful look, and the taste keeps them coming back for more.
Whether you’re hosting a fall dinner, a Halloween party, or a Thanksgiving feast, these deviled eggs fit right in. They’re simple to prepare, easy to serve, and guaranteed to bring smiles.
So go ahead—boil those eggs, whip up the pumpkin filling, and pipe your own batch of these festive bites. Share them with family and friends, and let the joy of the season shine through one egg at a time.