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If you want something fun for fall that's not candy, these adorable pumpkin deviled eggs are a high protein treat with a flavor twist. Smoked paprika, sriracha, and turmeric provide the orange color (not food dye), along with a smoky, spicy flavor.
These deviled eggs are easy to make, and lots of fun. Here's why I think you'll love them:
- They sneak in some real nutrition. Between all the candy and the heavy holiday food, a protein-packed snack is a nice change of pace for the kids (and for us all, honestly).
- No baking required. Your oven might be busy enough this fall, so it's nice to have a special holiday food that doesn't require baking.
- They're low in carbs. It's so nice to have a fun food option that's low in carbs that everyone can enjoy.
- Kids actually eat them. There's something about cute food that makes even picky eaters willing to try a bite!
What are Pumpkin Deviled Eggs?
Just to clear up any confusion, there's no actual pumpkin puree in the ingredients (and they are NOT pumpkin spice flavored!). The "pumpkin" part is all about the look.
Pumpkin deviled eggs are really just classic deviled eggs that have been made to look like tiny pumpkins. Some versions I've seen use food coloring to get that orange color. My healthier version uses the natural color of sriracha sauce, smoked paprika, ketchup, and turmeric for that pumpkin color, plus that combo adds a bit of a sweet and spicy flavor that I really think you're going to love.
Then you just pipe the filling into the egg white shells to look like the ridges on a pumpkin. And for the finishing touch add a cucumber or chive stem so each egg looks like a cute little pumpkin sitting on your plate.
So really, the eggs underneath are the same creamy, tangy deviled eggs you already know and love. The orange color, spicy flavor, and the fun decorating are just a festive way to dress them up for fall.
Notes from Kristie's Kitchen
- Feeds: you need 6 boiled eggs, to make 12 deviled egg halves.
- Prep time/ actual time spent in the kitchen: Once the eggs are boiled and peeled, you can make these in about 20 minutes or less.
- You do need a piping bag set with an extra large piping tip (I'll also add a link below).
Ingredients You Need
Nothing here is complicated or hard to find, which is part of why you'll want to keep coming back to this recipe every fall.
- Eggs - You'll want them hard boiled and completely cooled before you start, since warm eggs are harder to peel and the yolks won't hold their shape as well once you press them through the sieve. The best way to make boiled eggs in in an instant pot, and pressure cooking them makes them really easy to peel the eggs too. Take a look at my blog post Instant Pot Easy Peel Eggs to see how I do it.
- Greek yogurt - This is my go-to base for the filling instead of straight mayonnaise. It keeps things creamy without feeling heavy, and it adds a nice tang. You can also add mayonnaise, which I do just as often.
- red and yellow foods for color - After lots of testing, I discovered that you get the best color from a combo of red and yellow: ketchup, smoked paprika, sriracha sauce, and turmeric powder. That rich, bright orange color you see in the pics does not come from photo editing magic or food color, let me tell you. That's the real orange color you'll get if you follow the recipe!
- Cucumber - For the little green stem. Just a small piece from the skin does the trick. A snip of chives can work, too. If you like that oniony sort of flavor (we don't though).
- Salt and pepper - To taste, added right into the yolk mixture along with everything else.
Tools You Need
This piping bag set is under $10, and it should make some perfect little pumpkins. Plus you can use this set up for a really fast way to frost cupcakes. I keep a clean bag with a piping tip ready to go in a kitchen drawer, and it's surprising how often I use it.
I bought my extra large set at Hobby Lobby, but I found one on Amazon that looks very much like mine. The reusable bag is easy to wash in the dishwasher, but disposable bags work great, too.
Buy Now → Pro Tips
A few things I've picked up after making these over the past 10 years or so:
- Boil your eggs ahead of time. Cold eggs are so much easier to peel and slice cleanly, and the yolks firm up nicely for pressing through the sieve.
- Don't skip the sieve step. I know it feels like an extra dish to wash, but it really does make the filling silky instead of grainy.
- Suit your taste. Definitely follow the recipe to get the color right, but feel free to tweak it a little to your taste. If you like spicy eggs, add a little more sriracha. To keep it on the mild side for kids, reduce the sriracha and add a little more ketchup.
How to Make Pumpkin Deviled Eggs
Once you try this recipe, I bet you'll want to make it again. Just open up this blog post and let these step by step photos be your guide so you can make it even faster next time 🙂
Make the Pumpkin Filling
Step 1. Cut eggs in half lengthwise so the egg whites will lay flat.
Step 2. Press the yolks through a sieve. This makes the filling so creamy and silky (no lumps)! It's worth the extra effort.
Step 3. Add the spices, ketchup, sriracha sauce, and mayo or Greek yogurt. Stir with a fork until the filling becomes a uniform orange color.
Step 4. Assemble the pastry bag, coupler, and tip. Remember to use an extra large tip for the best pumpkin shape.
Step 5. Place the bag inside a container to make it easy to fill. Spoon in the filling and press the bag to push the filling down to the tip.
Step 6. Slowly squeeze the filling into the egg white shells. Hold the bag down low, don't raise it up as you squeeze. This will make a rounded, full shape like a pumpkin. Stop squeezing before you lift the bag to do the next one.
How to Make the Stems
Step 1. Cut a thick slice of cucumber, then slice off strips of the skin.
Step 2. Cut those strips into tiny rectangles to use for the pumpkin stems.
Step 3. Chives can also be used, although my family prefers cucumbers.
☘️ Add a little piece of a leaf from some Italian parsley near the stem to look like a pumpkin leaf, for maximum cuteness 😍
Bonus Tip 👇
Remember practice makes perfect! Try squeezing out some filling onto a piece of parchment or a plate to practice making a rounded pumpkin shape. You can use a knife to scrape the practice filling right back into the piping bag and use it for the deviled eggs.
Cute Pumpkin Deviled Eggs Recipe (Halloween, Thanksgiving)
If you want something fun for fall that's not candy, these adorable pumpkin deviled eggs are a high protein treat with a flavor twist. Smoked paprika, sriracha, and turmeric provide the orange color (not food dye), along with a smoky, spicy flavor.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 12 servings 1x
- Category: Appetizer, low carb
- Method: instant pot
- Cuisine: American
- Diet: Keto, Low-Carb
Ingredients
- 6 large eggs, boiled and peeled
- 2 tablespoons mayo or plain, nonfat Greek yogurt
- 2 tablespoons ketchup
- 1-2 teaspoons sriracha sauce, to taste
- ¾ teaspoon smoked paprika (regular paprika can also be used)
- ¾ teaspoon turmeric powder
- Salt and pepper, to taste
- Cucumber, about 2 inch piece with skin
- Parsley and chives, optional
Instructions
- Filling Instructions:
- Cut eggs in half lengthwise so the egg whites will lay flat.
- Press the yolks through a sieve. This makes the filling so creamy and silky (no lumps)! It's worth the extra effort.
- Add the spices, ketchup, sriracha sauce, and mayo or Greek yogurt. Stir with a fork until the filling becomes a uniform orange color.
- Assemble the pastry bag, coupler, and tip. Remember to use an extra large tip for the best pumpkin shape. Place the bag inside a container to make it easy to fill.
- Slowly squeeze the filling into the egg white shells. Hold the bag down low, don't raise it up as you squeeze. This will make a rounded, full shape like a pumpkin. Stop squeezing before you remove the bag to do the next one.
Stem Instructions
- Cut a thick slice of cucumber, then slice off strips of the skin.
- Cut those strips into tiny rectangles to use for the pumpkin stems.
- Chives can also be used, although my family prefers cucumbers.
- Add a little piece of a leaf from some Italian parsley near the stem to look like a pumpkin leaf, if you like for bonus cuteness.
Equipment
Buy Now → Notes
Remember practice makes perfect! Try squeezing out some filling onto a piece of parchment or a plate to practice making a rounded pumpkin shape. You can use a knife to scrape the practice filling right back into the piping bag and use it for the deviled eggs.
Storage Tips
If you end up with leftover deviled eggs, they keep really well in the fridge for a few days.
Store them in an airtight container, ideally in a single layer so the faces don't get smushed together. To keep them from sliding around, place a folded piece of paper towel on the bottom of the container and lay the deviled eggs on that. Add a tight fitting lid and they'll stay fresh for about 3 to 4 days. Don't even think about freezing deviled eggs - it just doesn't work.
If you're bringing these to a party, keep them chilled until right before serving, and try not to let them sit out at room temperature for more than an hour or two.
Make Ahead Tips
- You can hard boil the eggs up to two days ahead of time, peel them, and keep them in the fridge until you're ready to use them. The yolk filling can also be mixed up a day in advance and stored in a sealed container.
- The cucumber stems can be cut ahead and stored in small container or sandwich bag in the fridge if you want to save a step.
- Assembling everything about an hour before serving keeps the pumpkin ridges nice and defined, and the eggs looking their freshest.
Frequently Asked Questions
Yes, regular mayonnaise works fine if that's what you have on hand or prefer, but Greek yogurt lightens things up a bit while keeping the filling creamy. Plus it adds just a little more protein.
They have a little kick from the Sriracha sauce, but you can tweak it to keep them mild or make them spicier depending on your taste. More ketchup = sweeter, more sriracha = spicier.
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