These deviled eggs are shaped like small pumpkins. The yolk filling is mashed with mayonnaise, Dijon mustard, garlic powder and paprika, and a spoonful of pumpkin puree gives it a faint sweetness and an orange tint. A pretzel stick on each egg stands in for the stem and chives look like the vines. The recipe uses 6 large eggs and makes 12 deviled eggs, which is a serving of one egg half each.
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Prep takes 15 minutes and boiling the eggs takes 10, so the total is 25 minutes. The eggs are small enough to eat in a bite or two, which makes them an easy finger food for fall gatherings.
What Goes in the Filling
The full amounts are in the recipe card at the bottom. This is what each ingredient does.
- Eggs (6 large): hard boiled, so the whites hold firm and form the cups for the filling.
- Mayonnaise (1/4 cup): makes the yolks creamy and binds the filling.
- Dijon mustard (1 teaspoon): a little tang to balance the mayonnaise.
- Garlic powder (1/4 teaspoon), paprika (1/4 teaspoon), salt (1/2 teaspoon) and black pepper (1/8 teaspoon): the seasoning. The paprika adds mild smokiness and color.
- Pumpkin puree (1 tablespoon): sweetness, an orange hue and the seasonal twist.
- Green onion (1/2 tablespoon, finely chopped): a fresh, mild onion note in the filling.
- Pretzel sticks (8 small): the stems, and a crunchy contrast to the filling.
- Chives (1/2 tablespoon): sprinkled on top to look like pumpkin vines.
Boiling, Filling and Shaping
Hard boil the eggs, let them cool, peel them and cut them in half. Take out the yolks and mash them with the mayonnaise, mustard, garlic powder, paprika, salt and pepper until smooth. Stir in the pumpkin puree and green onion. Spoon the filling back into the whites, set them on a platter, push a pretzel stick into the top of each egg for a stem and sprinkle the chives over the platter.
Egg and Filling Tips
- Peeling: older eggs peel more easily than fresh ones. A splash of vinegar or a pinch of baking soda in the boiling water can help too.
- Cooling: move the eggs to an ice bath after boiling. It stops the cooking and prevents the green ring around the yolk.
- Consistency: the filling should be smooth and creamy. If it is too thick, add a little more mayonnaise or a splash of water.
- Presentation: arrange the filled whites in a circle on a platter and sprinkle on extra paprika or chives for color.
Making Them Ahead
The eggs can be made a few hours in advance. Cover them with plastic wrap and keep them in the refrigerator until serving. You can also boil the eggs ahead of time and store them in the refrigerator until you are ready to assemble.
Ways to Change Them
- Heat: a dash of cayenne pepper or sriracha in the yolk filling.
- Herbs: finely chopped fresh dill or basil mixed into the yolks.
- Lighter filling: Greek yogurt in place of some of the mayonnaise, and finely diced red bell pepper or celery for crunch and color.
- Sweet and savory: a hint of maple syrup in the filling.
What to Serve With Them
They fit with other fall dishes such as roasted butternut squash, apple cider donuts or a salad of mixed greens and cranberries. They suit a Halloween party, a Thanksgiving table or a small get-together. For a bit of color, serve them on a bed of fresh spinach or kale, or on a pumpkin-themed dish.
Nutrition per Serving
One serving is an egg half and has approximately 70 calories, 5 grams of fat (1 gram saturated), 2 grams of carbohydrates, 0 grams of fiber, 0.5 grams of sugar, 3 grams of protein and 100 milligrams of sodium. These are estimates.
FAQ
Can you make them ahead of time?
Yes. Fill the egg whites up to a few hours in advance, cover them and keep them in the refrigerator until serving.
How do you make them spicier?
Mix a dash of cayenne pepper or sriracha into the yolk filling. The heat sets off the sweetness of the pumpkin.
Are they gluten-free?
The eggs and filling contain no wheat, but pretzel sticks usually do. Check the label on the pretzels, or leave them off.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Pumpkin Patch Deviled Eggs
Ingredients
Instructions
Hard boil the eggs, let them cool, and peel them.
Cut the eggs in half and remove the yolks.
In a mixing bowl, mash the yolks with mayonnaise, Dijon mustard, garlic powder, paprika, salt, and black pepper until smooth.
Stir in the pumpkin puree and green onion until well combined.
Fill the egg whites with the yolk mixture.
Create a pumpkin shape by placing the filled egg whites on a platter.
Insert pretzel sticks into the top of each egg for a stem.
Sprinkle with chives to resemble pumpkin vines.
Notes
For a spicier kick, add a dash of cayenne pepper to the filling.
These can be made a few hours in advance; just cover and refrigerate until serving.
Nutrition
| Serving Size | 1 egg half |
|---|---|
| Calories | 70 calories |
| Sugar Content | 0.5g |
| Sodium Content | 100mg |
| Fat Content | 5g |
| Saturated Fat Content | 1g |
| Unsaturated Fat Content | 4g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 2g |
| Fiber Content | 0g |
| Protein Content | 3g |
| Cholesterol Content | 110mg |