Pumpkin Deviled Eggs are a creative twist on a classic appetizer and the perfect way to bring fall flavors to your table. This recipe blends the creaminess of traditional deviled eggs with the rich, earthy taste of pumpkin puree, creating a smooth and flavorful filling that feels both familiar and unique. With their festive orange hue and touch of spice, these deviled eggs are made for autumn gatherings.
These savory bites are ideal for holiday parties, tailgates, or even a cozy fall dinner at home. The pumpkin adds depth and warmth to the filling while pairing beautifully with classic deviled egg ingredients like mustard and paprika. Not only do they taste delicious, but their seasonal color also makes them a standout dish on any appetizer spread.
Serve Pumpkin Deviled Eggs as part of your Thanksgiving appetizers, bring them to a Halloween party, or make them for a fall potluck. They are easy to prepare, full of flavor, and guaranteed to impress guests with their festive look and creative spin on a classic recipe. Once you try them, these autumn-inspired deviled eggs might just become a new seasonal favorite.
If you give this potato recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Pumpkin Deviled Eggs
Preheat the air fryer following the default setting.
Air fry the eggs at 280°F for 13 minutes. After that, use an oven mitten to carefully remove the eggs (they are hot so be careful) and soak them in a bowl of cold water until they are warm to the touch. Let them cool completely.
Carefully remove the shell from the eggs then rinse the eggs under cold running water to make sure there are no small pieces of shell left on them.
Cut the eggs in half, scoop out the yolks and add them to a small bowl. Then, add the remaining ingredients to the yolks and mix together well.
Add the yolks back into the eggs and smooth the tops with a damp finger. Use a toothpick to draw on the lines of the pumpkin. Then, add a small piece of green onion for the pumpkin stem.
FAQs
Can I make deviled eggs in the air fryer? Yes! Preheat the air fryer following the default setting. Place eggs in the air fryer at at 280°F for 13 minutes. After that, use an oven mitten to carefully remove the eggs (they are hot so be careful) and soak them in a bowl of cold water until they are warm to the touch.
The recipe says to use an air fryer; can I boil the eggs? Of Course! Add the baking soda to a medium sized pot over high heat and bring it to a boil. Add the eggs and let them boil for 6 minutes. Remove the eggs from the pot and place them in a bowl with cold water. Let them cool completely.
How to store your Pumpkin Deviled Eggs
Storing: Deviled eggs can be stored in the refrigerator for up to four days if kept in an airtight container or egg carrier in a single layer. For best freshness, it’s recommended to eat them within two days and serve them within two hours of taking them out of the fridge.
Refrigerate immediately. Put deviled eggs in the fridge as soon as they’re prepared.
Prevent sweating. To keep deviled eggs from becoming soggy, you can line the container with folded paper towels to absorb excess moisture.
Tools & Supplies for Making Pumpkin Deviled Eggs:
More Fall recipes to try this season
- Creamy Butternut Squash Pasta with Sausage
- Sweet Potato Chicken & Waffles
- Pumpkin Banana Muffins
- Honey Ricotta Peach Crostini
- Mini Baked Potatoes
Pumpkin Deviled Eggs
Ingredients
- 4 Large Eggs
- 2 tbsp mayonnaise
- 2 tbsp pumpkin puree
- 1 tbsp dijon mustard
- pinch of salt
- 8 chives sliced
Instructions
- Air fry the eggs at 280°F for 13 minutes. After that, use an oven mitten to carefully remove the eggs and soak them in a bowl of ice water until they are warm to the touch.
- Carefully remove the shell from the eggs then rinse the eggs under cold running water to make sure there are no small pieces of shell left on them.
- With a small pairing knife, cut the eggs in half and scoop out the yolks. Add them to a small bowl with the remaining ingredients and mix together well.
- Add the yolks back into the eggs and smooth the tops with a damp finger. Use a toothpick to draw on the lines of the pumpkin (cleaning the toothpick with every stroke for cleaner lines).
- Add a small piece of chives for the pumpkin stem and enjoy!
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