Deviled Eggs That Look Like Pumpkins (Easy Fall Appetizer)

I love finding little ways to make everyday recipes feel special for the season, and these pumpkin-inspired deviled eggs are one of my favorites. They start with the same classic deviled egg recipe we all know, but with just a couple easy tweaks, they turn into the cutest pumpkin look-alikes. It’s such a simple trick that makes them perfect for fall parties, Halloween get-togethers, or even as a fun Thanksgiving appetizer.

Recipe Inspiration

During the fall, my backyard chickens usually are laying eggs every day still. The weather hasn’t quite turned cold enough for them to take their annual winter egg-laying strike 😂 – so that means, I’m usually looking for ways to use up some of my fresh-laid eggs {the ones that I don’t water glass that is}.

I saw a photo on Pinterest of the most adorable pumpkin shaped deviled eggs and knew I had to give it a try! While I will admit mine didn’t turn out quite as cute as the AI-created photo I saw on Pinterest, I’m still really thrilled with how they turned out… so I had to share them with you!

I based my recipe off of my mom’s egg salad recipe that I make quite often (because it’s sooo good!) except I blended all of the ingredients more finely to get that smooth, creamy deviled egg texture. To give the yolk mixture the festive pumpkin orange color, I added a couple drops of red and yellow food coloring before piping it into the egg whites.

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It’s such a simple recipe that comes together quickly with just a few basic ingredients, yet it looks so festive and fun for fall. Plus, it’s a healthier appetizer option that can be made ahead of time, stored in the refrigerator, and pulled out whenever you’re ready to serve.

Ingredient Notes & Substitutions

• eggs
• mayonnaise – I prefer to use the Duke’s brand
• relish – I used dill relish
• chives – these fresh chives will be used to make the little pumpkin stems. Alternatively, you could use the very tops of celery stalks, the skinny part, just be sure to remove the leaves
• food coloring – red and yellow to make orange. Just add a few drops at a time, you don’t want to add too much coloring

Step-by-Step Pumpkin Deviled Eggs

Prepare and Peel the Eggs

• Start with fresh or farm eggs
• Boil until fully cooked, then cool in ice water
• Gently crack and peel for smooth egg whites that won’t tear

Gather Your Ingredients

• Hard-boiled eggs (yolks removed for filling)
• Mayonnaise for creaminess
• Dill relish for a tangy crunch
• Celery salt and paprika for seasoning
• Red + yellow food coloring to make the pumpkin hue

Blend the Deviled Egg Filling

• Add yolks, mayo, mustard, relish, and seasonings to a food processor
• Blend until smooth and creamy
• Add a drop of red and yellow food coloring at a time until you reach the perfect pumpkin-orange shade

Fill and Shape the Pumpkin Filling

• Cut each egg in half, lenthwise
• Scoop out the yolk
• Spoon or pipe the orange filling back into the hollow egg whites
• Top each deviled egg with a small piece of green onion or chive as the “stem”

And that’s it! With just a few simple steps, you’ve transformed classic deviled eggs into the cutest little pumpkins. Refrigerate

Storage & Make-Ahead Tips

• Can I make deviled eggs the day before a party? – yes, just be certain to store them in an airtight container in the refrigerator. Avoid placing them in an area of your refrigerator that tends to make items icy
• Can I freeze deviled eggs? – no! Frozen eggs do not thaw well, they get watery and not very good tasting
• How long do pumpkin deviled eggs last in the refrigerator? – Pumpkin deviled eggs will keep for about 2 days in the refrigerator. After that, the filling can start to get watery and the eggs lose their fresh flavor. For the best taste and presentation, I recommend making them the day of or the night before your event
• What’s the best way to store deviled eggs so they don’t dry out? – The key is to cover them tightly. Place the deviled eggs in a single layer in an airtight container and cover them with a lid or plastic wrap pressed gently over the tops. This keeps the filling from drying out and the eggs from absorbing fridge odors. You can also store the egg whites and filling separately, then pipe/spoon them together right before serving for the freshest look

Printable Recipe Card

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