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Perfect Mini Pumpkin Deviled Eggs for Easy Fall Appetizers

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These adorable mini pumpkin deviled eggs are a fun and festive fall appetizer. Creamy, tangy deviled egg filling is piped into round egg white halves, shaped like tiny pumpkins with paprika dusting and a chive stem.

Ingredients

Scale
  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 teaspoon white vinegar
  • 2 tablespoons fresh chives
  • Extra smoked paprika for dusting

Instructions

  1. Boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat, cover, turn off heat, and let sit for exactly 10 minutes.
  2. Ice bath: Transfer eggs to a bowl of ice and cold water. Let cool for at least 5 minutes.
  3. Peel carefully: Tap eggs on counter to crack shell, roll between palms, peel starting from the wider end. Rinse off any shell bits.
  4. Slice the eggs: Slice each egg crosswise through the middle to get two round halves. Pat dry.
  5. Remove yolks: Gently pop yolks into a mixing bowl. Set whites aside on a serving platter, cut-side up.
  6. Mash the yolks: Use a fork to break yolks into fine crumbs until smooth.
  7. Mix the filling: Add mayonnaise, yellow mustard, smoked paprika, salt, pepper, and white vinegar to mashed yolks. Stir until completely combined and silky smooth. Taste and adjust seasoning if needed.
  8. Fill a piping bag: Spoon filling into a piping bag or zip-top bag. If using a zip-top bag, squeeze filling into one corner and snip off about 1/4 inch from the tip.
  9. Pipe the filling: Holding bag straight up, pipe filling into each egg white cup in a circular motion, building up into a rounded dome.
  10. Add pumpkin ridges: Using the tip of a knife or toothpick, gently drag 5-6 lines from the top of the filling down to the edge of the egg white, evenly spaced.
  11. Dust with paprika: Place smoked paprika in a fine-mesh strainer and tap gently over the eggs to coat the ridges.
  12. Add the stem: Place a small piece of fresh chive upright in the center of each egg.
  13. Chill before serving: Refrigerate for at least 15 minutes before serving to set the filling.

Notes

Use eggs that are at least a week old for easier peeling. Smoked paprika is recommended for best flavor. For make-ahead, boil and peel eggs up to 2 days in advance; assemble on serving day. Store leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Nutrition

Keywords: deviled eggs, pumpkin deviled eggs, fall appetizer, Halloween appetizer, Thanksgiving appetizer, easy appetizer, mini pumpkin deviled eggs

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