Pumpkin Deviled Eggs are my favorite deviled egg recipe for fall. You have a deviled egg that has pumpkin spice, hot sauce, and more all in one sweet and spicy deviled egg recipe. Whip these up for an appetizer or holiday entertaining need.
Craving more fall appetizers? Try out my crab dip, last-minute appetizers, chicken wing charcuterie board, or dill pickle dip.
Pumpkin Deviled Eggs
I know it might seem weird to have pumpkin in a deviled egg but trust me the flavors work really well. It is so simple to make and it offers incredible sweet and savory flavors to the eggs.
How to Make
Step 1: Start by making hard-boiled eggs, and then once they cool down a bit, remove the egg yolks from the center of the eggs. Cut them in half. Set the whites aside and the yolks in a bowl.
Step 2: Now you will add the mustard, mayo, and Worcestershire, pepper, and pumpkin spice in a bowl. Add a splash of hot sauce for heat and salt. Mix well until the filling is creamy. Then put in a pastry bag.
Step 3: Pipe the mixture into the egg white and then sprinkle with some paprika if you would like. You can add a green stem to each of the pumpkin fillings to give more of a pumpkin feel if you would like.
You don’t have to use a piping bag but I do find it makes it really easy to pipe into the egg. If not you can use a spoon and scoop it in if you would prefer. It is all about your personal preference.
Can I Make These Pumpkin Deviled Eggs In Advance
You are more than welcome to make your deviled eggs in advance. I would do them around 24 hours in advance of when you want to serve. Then just store the eggs in a container in the refrigerator.
You will want to put your eggs in a single row. Just make sure that you don’t over-stack as it will smash the pumpkin filling of the deviled eggs. You can wait to sprinkle with paprika right before you go to serving.
Does This Recipe Double Well
Does This Recipe Double WellGo right ahead and make as many of these pumpkin deviled eggs as you would like. I personally love this recipe and make it for all entertaining needs. We even make and store these in the fridge for an easy grab and devour protein snack to fuel that 2 pm slump.
Pumpkin Deviled Eggs
Pumpkin Deviled Eggs are my favorite deviled egg recipe for fall. You have a deviled egg that has pumpkin spice, hot sauce, and more all in one sweet and spicy deviled egg recipe. Whip these up for an appetizer or holiday entertaining need.
Ingredients
- 6 Hardboiled eggs, Sliced in Half
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 tablespoon mustard
- 1 sprinkle of pumpkin spice (or more, depending on how pumpkin-y you want them to taste!)
- 1 splash Frank’s Hot sauce, if desired
- ¼ tsp salt
- ½ tsp pepper
- Paprika to garnish
- Green pepper, spinach stem, or chives for garnish as the pumpkin stem, if desired.
Instructions
- Remove egg yolks from your hard-boiled eggs and mash with a fork in a small
bowl. - Add the mustard, mayo, Worcestershire sauce, pepper, pumpkin spice,
a splash of hot sauce, and salt. - Mix well and scoop into a pastry bag. Pipe onto the egg whites and sprinkle with paprika.
- If desired, add a stem to each egg pumpkin.
- Refrigerate your pumpkin deviled eggs until ready to serve up.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 67Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 155mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 4g
