These pumpkin deviled eggs are my go-to when I want something festive but still easy. They’ve got all the creamy richness of classic deviled eggs, with a little fall flair thanks to the pumpkin and warm spices. And that sprinkle of smoky paprika dust on top? It pulls everything together.
Why I Love This Recipe
I made these for a fall dinner party once and didn’t expect them to be the first thing gone. They look cute and festive but still taste like the creamy, savory deviled eggs everyone loves.
- They’re quick but look impressive
- The pumpkin flavor is subtle, not sweet
- You can make them ahead — they even taste better chilled
- That paprika dust adds a smoky kick that’s addicting
Servings: Makes 12 deviled eggs (6 whole eggs)
Time: 30 minutes total
What You’ll Need
- 6 large eggs
- 2 tablespoons canned pumpkin purée (not pumpkin pie filling)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon apple cider vinegar
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon smoked paprika (plus more for dusting)
- Salt and black pepper to taste
- Tiny herb sprigs (like chives or parsley stems), optional for garnish
Pro Tips
- Use eggs that are a few days old — they peel way easier
- Don’t overdo the pumpkin or it’ll make the filling runny
- A piping bag makes the filling look extra pretty
- Dust the paprika through a fine mesh strainer for a more even look
- Chill them before serving — the flavors settle in nicely
Tools You’ll Need
- Medium saucepan
- Mixing bowl
- Spoon
- Knife and cutting board
- Fork or small whisk
- Piping bag or zip-top bag
- Fine mesh strainer (for paprika dust)
- Serving plate
Substitutions and Variations
- Use Greek yogurt instead of mayo for a tangy twist
- Swap Dijon for yellow mustard if that’s what you have
- Add a pinch of cayenne for heat
- Use maple-smoked paprika for more fall flavor
Make Ahead Tips
Boil the eggs and prep the filling up to 2 days in advance. Store the whites and filling separately and fill just before serving. You can also pipe and garnish them a few hours ahead — just cover and refrigerate.
Recipe + Instructions
Step 1: Boil the Eggs
Place 6 large eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off heat, and let sit for 12 minutes. Drain and cool in ice water.
Step 2: Peel and Halve
Peel the cooled eggs and cut them in half lengthwise. Gently remove the yolks and place them in a bowl.
Step 3: Make the Filling
To the bowl with yolks, add 2 tablespoons canned pumpkin purée, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, ½ teaspoon apple cider vinegar, ⅛ teaspoon cinnamon, ⅛ teaspoon smoked paprika, and a pinch of salt and pepper. Mash everything together until smooth.
Step 4: Pipe into Egg Whites
Transfer the filling into a piping bag or zip-top bag with the tip snipped. Pipe the mixture into each egg white half in a swirl pattern.
Step 5: Dust with Paprika and Garnish
Lightly dust the tops with smoked paprika using a mesh strainer. Add a small herb sprig (I used green onion) in the center of each for a pumpkin “stem” effect.
Step 6: Serve
Arrange the finished deviled eggs on a round white plate and serve chilled.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. Don’t stack them — use a single layer. Best enjoyed chilled.
Macros Info (Per 1 deviled egg half)
- Calories: 60
- Protein: 3g
- Fat: 5g
- Carbs: 1g
- Fiber: 0g
- Sugar: 0.2g
Why This Recipe Works (Quick Science)
The egg yolks are naturally creamy and rich, which pairs perfectly with the earthy, slightly sweet pumpkin purée. The acidity from the mustard and vinegar balances out the fat, while the paprika adds smokiness and depth. Using a piping bag gives structure and that signature deviled egg shape.
Common Mistakes
- Using too much pumpkin — it’ll make the filling runny
- Not chilling the eggs — warm eggs don’t pipe well
- Overcooking the eggs — they’ll get dry and rubbery
- Skipping the vinegar — it adds balance and brightness
What to Serve With
- A fall-themed appetizer board
- Roasted butternut squash soup
- Apple cider or a fall sangria
- Candied pecans or spiced nuts on the side
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s smooth and thick — not watery.
Can I make these spicy?
Add a pinch of cayenne or hot paprika to the filling for a kick.
Can I use yellow mustard instead?
Totally! It’ll be a little less sharp but still tasty.
How long can these sit out?
No more than 2 hours at room temp — they’re best served cold.
Can I double the recipe?
Absolutely — just keep the filling chilled until you’re ready to serve.
These little deviled eggs bring fall flavor in the most fun way. If you make them, let me know how it went — and don’t forget to share your own twist!