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