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pumpkin shaped deviled eggs

Pumpkin Patch Deviled Eggs

  • Author: Emily Smith
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes
  • Yield: 24 1x


A touch of heat not only makes these deviled eggs delicious, but also perfect to style as little pumpkins. 



  • 12  large eggs
  • 1/4 cup mayonnaise
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1 tsp hot sauce
  • 1 tsp paprika (more for dusting)
  • salt and pepper
  • chives and sage leaves, for garnish


  1. Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs.
  2. Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12 minutes (large eggs).
  3. Drain water and immediately run cold water over eggs until cooled.
  4. Gently crack shells and peel the eggs.
  5. Cut eggs in half, lengthwise. Using a teaspoon (or smaller) scoop out the yolks and put them in a mixing bowl. Set the whites aside.
  6. Add into the mixing bowl: mayonnaise, lemon juice, Dijon mustard, hot sauce, paprika, salt and pepper. Use a fork or hand mixer to blend until most of the lumps are gone.
  7. Using a piping bag and large open star piping nozzle, distribute the mixture among the egg whites.
  8. Dust paprika over the egg yolks. Garnish with a small piece of chive or small sage leaves. 


There are so many variations of deviled eggs to try. Feeling adventurous? You can add pumpkin to the mix! For a delicious flavour combination, skip the hot sauce and Dijon, instead add three tablespoons of pumpkin puree and 1 slice of crumbled cooked bacon. You can also try these yummy combos: tomato and chives, jalapeño and cheddar cheese, shrimp and garlic, avocado and salsa.

  • Category: appetizer

Keywords: deviled eggs, eggs, appetizer