Print

Cozy Mini Pumpkin Deviled Eggs: Perfect Fall Appetizer

pumpkin deviled eggs - featured image
Print Recipe

These adorable mini pumpkin deviled eggs are the perfect fall appetizer, combining creamy, smoky filling with a hint of pumpkin and warm spices. They’re quick, easy, and guaranteed to be a crowd-pleaser at any gathering.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/3 cup mayonnaise (recommended: Duke’s or Hellmann’s)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper, to taste
  • 2 tablespoons pumpkin puree (100% pure, not pumpkin pie filling)
  • Smoked paprika (for dusting)
  • Fresh chives, cut into 1-inch pieces (for stems)
  • Hot sauce (optional, for a kick)
  • Toasted pumpkin seeds (optional, for garnish)

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a large pot, cover with cold water by 1 inch. Bring to a rolling boil over high heat, then turn off heat, cover, and let sit for exactly 10 minutes. Meanwhile, prepare an ice bath. Transfer eggs to ice bath and cool completely (about 5 minutes).
  2. Peel and halve the eggs: Gently tap each egg to crack the shell, peel under running cold water, and pat dry. Slice each egg in half lengthwise. Remove yolks and place in a medium bowl. Arrange egg white halves on a serving platter, cut-side up.
  3. Make the filling: Mash yolks with a fork until crumbly. Add mayonnaise, mustard, smoked paprika, garlic powder, onion powder, and pumpkin puree. Mix until smooth and creamy. Season with salt and pepper to taste. Add hot sauce if desired.
  4. Pipe the filling: Spoon filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped). Pipe onto each egg white half in a circular motion, starting from the outside and working inward, to create a mini pumpkin shape.
  5. Add pumpkin details: Lightly dust tops with extra smoked paprika. Insert a piece of chive into the center of each as a stem. Optionally, press a toasted pumpkin seed into the side.
  6. Chill and serve: Refrigerate for at least 15 minutes to set. Serve cold or at room temperature.

Notes

For easy peeling, use older eggs (a week or two old) and shock them in an ice bath. Make ahead: hard-boil eggs and prepare filling up to 24 hours in advance; store whites and filling separately, then pipe and garnish before serving. Do not freeze.

Nutrition

Keywords: pumpkin deviled eggs, fall appetizer, Halloween appetizer, Thanksgiving appetizer, deviled eggs, mini pumpkin eggs, easy appetizer

Find it online: https://breezybake.com/cozy-mini-pumpkin-deviled-eggs-perfect-fall-appetizer/