Pumpkin Deviled Eggs
These festive deviled eggs aren’t made with pumpkin, but they’re styled to look like mini pumpkins—perfect for Halloween, Thanksgiving, or any cozy fall gathering.
Ingredients
- 6 large eggs hard-boiled and peeled
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard or Dijon mustard
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- to taste salt and pepper
- as needed paprika for dusting and color
- 6 chives cut into 1-inch stems
- optional red or orange gel food coloring for a brighter pumpkin color
Instructions
- Hard boil the eggs using your preferred method. Let them cool, then peel.
- Slice eggs in half lengthwise and gently remove the yolks. Place whites on a serving platter.
- Mash the yolks with a fork until smooth. Mix in mayonnaise, mustard, garlic powder, onion powder, salt, and pepper.
- Optional: Add a small drop of red or orange food coloring for a deeper pumpkin hue.
- Transfer the filling to a piping bag fitted with a star tip. Pipe into the egg whites, creating a slight mound to resemble pumpkins.
- Sprinkle paprika generously over the tops to give the eggs a pumpkin-orange color.
- Insert a small piece of chive into the top of each yolk mound to mimic a pumpkin stem.
Notes
To make ahead, store egg whites and yolk mixture separately, then assemble just before serving. For extra smooth filling, press yolks through a fine sieve or use a food processor. These eggs are naturally low-carb and keto-friendly. Use smoked paprika for a deeper flavor. Best served fresh, but can be stored in the refrigerator for up to 3-4 days.
Nutrition
Calories: 70kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 1.5gCholesterol: 95mgSodium: 95mgPotassium: 35mgSugar: 0.5gVitamin A: 300IUCalcium: 10mgIron: 0.4mg
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