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Pumpkin Deviled Eggs

Pumpkin deviled eggs with a bright orange yolk filling and ridged tops that look like tiny pumpkins. Made by boiling, halving, then piping or spooning a smooth mayo-Dijon mixture into classic egg whites.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled Filling
  • 0.5 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 0.5 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • orange gel food coloring (optional) 2–3 drops
Seasoning
  • salt and pepper to taste
Garnish
  • fresh chives cut into 1/2-inch pieces
  • small parsley leaves

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot and cover with cold water, then bring to a boil over high heat until the water reaches a rolling boil. Visual cue: active bubbles across the bottom and sides of the pot.
  2. Cover the pot, remove from heat, and let stand for 12 minutes. Visual cue: eggs set with no visible jiggle when carefully lifted from the water.
  3. Chill the eggs in an ice bath, then peel. Visual cue: shells loosen easily and the egg whites look fully chilled and firm.
Make the pumpkin filling
  1. Halve the peeled eggs lengthwise, then mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and cayenne until smooth. Visual cue: mixture turns glossy and uniform with no yolk lumps.
  2. Stir in orange gel food coloring for a bright pumpkin orange, then season with salt and pepper to taste. Visual cue: filling color is vivid orange and evenly distributed.
Assemble and decorate
  1. Spoon or pipe the filling into the egg white halves in a round mound. Visual cue: each mound sits high above the egg white.
  2. Score the top with the back of a knife to create pumpkin ridges. Visual cue: shallow parallel lines form a textured pumpkin pattern.
  3. Press a chive piece in as a stem and place a small parsley leaf beside it. Visual cue: each egg has a visible stem and leaf “face,” then chill until serving.

Notes

For the cleanest deviled look, keep eggs chilled while assembling so the filling stays firm enough to pipe. Store covered in the refrigerator up to 3 days; do not freeze, as the texture gets watery. For a lighter option, swap half the mayonnaise with plain Greek yogurt for a tangier filling while keeping the same spice mix.