Cute pumpkin deviled eggs with a hint of curry and turmeric. It’s my favorite savory Halloween appetizer that’s also great for Thanksgiving and any fall gathering.
Pumpkin Deviled Eggs At A Glance
- ⏱ Ready In: 45 minutes
- 🍽 Serves: 16 halves (from 8 eggs)
- 🌱 Diet: Vegetarian, Gluten-Free, Low-Carb, High-Protein
- 💪 Nutrition Highlights: High in protein, naturally low-carb
- 🥕 Main Ingredients: Eggs, mayonnaise, roasted pumpkin, curry powder, turmeric
- 🔥 Flavor Profile: Creamy and tangy with a warm, gently spiced curry note
- 🧊 Meal-Prep Friendly: Keeps 2 days in the fridge, best piped the day you serve
- Best Served With: A Halloween or Thanksgiving grazing table alongside dips and finger food
I’m always trying to find more savory options for Halloween, since so much of the usual spread is sweet, and this is one of the recipes I’ve been testing in the lead-up to a party I’m taking them to this year.
The pumpkin doesn’t make these taste like dessert or anything strange; it just gives the classic deviled egg filling a warm, savory depth, and the color does all the Halloween work for you. Curry powder and turmeric play well against the mayonnaise and Dijon, and a touch of vinegar keeps the whole thing from tasting flat.
Piping through a star tip is what actually sells the pumpkin look, and it takes zero extra skill, just a steady hand and one firm press per egg. You can also simply spoon the mixture. These are also genuinely a good high-protein snack outside of any holiday, so don’t feel like you need Halloween as an excuse.
👩🍳 You might also like these Halloween recipes:
→ Halloween Spider Web Pumpkin Tart
→ Spooky Mozzarella Balls
→ Puff Pastry Pizza Mummies
→ Whipped Cheese & Olive Spider Bites
→ Halloween Brownies
→ Best Halloween Food Ideas (Savory)
→ Halloween Desserts & Treats
→ Best Fall Sangria Recipes
What You’ll Need
Here is what you’ll need for this pumpkin deviled eggs recipe. Find the full measurements in the recipe card below.
- Eggs – hard-boiled and peeled, the base of the whole recipe. Older eggs peel more cleanly than very fresh ones.
- Mayonnaise – gives the filling its creamy texture. Use a good quality one since it’s most of the flavor base.
- Roasted pumpkin – the star ingredient, adding color, a slight sweetness, and body to the filling. Butternut or Kent pumpkin both work well.
- Curry powder – brings warmth without making these taste like an actual curry.
- Ground turmeric – boosts the golden color and adds a subtle earthy note.
- Garlic powder – rounds out the savory flavor.
- Paprika – a little in the mix, a little more dusted on top for garnish and color.
- Dijon mustard – adds tang and helps everything emulsify smoothly.
- White vinegar or lemon juice – brightens the filling so it doesn’t taste flat or too rich.
- Salt and black pepper – season to taste, and taste again after straining.
- Sage leaves or chives – for the pumpkin “stem” on top of each egg.
How To Make Pumpkin Deviled Eggs
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make pumpkin deviled eggs.
- Halve the hard-boiled eggs lengthways and scoop the yolks into a bowl, keeping the whites aside on a platter.
- Mash the yolks with a fork until smooth, no lumps left behind.
- Stir in the mayonnaise, roasted pumpkin, curry powder, turmeric, paprika, garlic powder, Dijon mustard, vinegar or lemon juice, salt and pepper until well combined.
- Press the mixture through a fine sieve, or blitz briefly with an immersion blender, until it’s completely smooth. This step is what makes it pipe cleanly.
- Taste and adjust with a little more salt, vinegar, or curry powder if needed.
- Transfer the filling to a piping bag fitted with a multi-pronged star tip. Don’t have a piping bag? Just use a spoon to fill the egg whites.
- Pipe onto each egg white half with one firm press, letting the star tip create the ridged pumpkin lines as you go.
- Press a small sage leaf or piece of chive into the top of each egg as the stem, then finish with a light dusting of smoked paprika.
- Chill until ready to serve.
Watch The Video
Recipe Tips
- A multi-pronged star tip, something like a Wilton 857, does all the work of creating the pumpkin ridges as you pipe, so there’s no need for a separate toothpick step. However, you can also use a spoon to fill the egg white halves.
- Don’t skip straining the mixture. Roasted pumpkin can hold small fibrous bits even after mashing well, and pushing it through a sieve is the difference between a clogged piping bag and clean, defined ridges.
- Roast the pumpkin the day before if you want to save time on the day. Just make sure it’s completely cool before mixing in, or the filling will go runny.
- If your pumpkin has mellowed the flavor of the filling, taste before piping and add a touch more salt, vinegar, or curry powder to bring it back to life.
- Store any leftover filling and egg whites separately if you’re not serving immediately, then pipe just before serving for the neatest presentation.
Serving Suggestions
These look right at home on a Halloween grazing table next to dips and other finger food, but they’re just as good for Thanksgiving since the warm spice and pumpkin colour fit the season either way. I like putting them out alongside something crunchy like tortilla chips or crackers so there’s textural contrast, and a simple green salad on the side keeps the whole spread from feeling too heavy.
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Classic deviled eggs get a savoury pumpkin twist here, with roasted pumpkin, curry powder and a touch of turmeric, piped through a star tip for a cute pumpkin shape. Find step-by-step photos below and more recipe tips above.
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Slice the eggs in half lengthways and scoop the yolks into a bowl, setting the whites aside on a platter.
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Mash the yolks well with a fork until no lumps remain.
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Stir in the mayonnaise, roasted pumpkin, curry powder, turmeric, paprika, garlic powder, Dijon mustard, vinegar or lemon juice, salt, and black pepper until smooth and well combined.
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Press the mixture through a fine sieve with the back of a spoon, or blitz briefly with an immersion blender, until completely smooth and lump-free. If you don’t mind a rougher texture, you may skip this step.
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Taste and adjust seasoning, adding a little more salt, vinegar or curry powder if needed.
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Transfer the mixture to a piping bag fitted with a multi-pronged star tip. If you don’t have a piping bag, use a spoon to fill the egg white halves.
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Pipe the filling onto each egg white half with one firm press, letting the star tip create the ridged pumpkin lines as you go.
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Press a sage leaf or small piece of chive into the top of each egg as a stem, then finish with a light dusting of smoked paprika.
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Chill until ready to serve.
Key Recipe Tips: Straining the finished mixture through a fine sieve or immersion blender removes any lumps so it pipes cleanly through the star tip without clogging. A multi-pronged star tip gives you the pumpkin ridges automatically as you pipe.
Storage Tips: Store in an airtight container in the fridge for up to 2 days. They’re best eaten within a day of piping, as the egg whites can weep a little over time.
Make-Ahead Tips: Hard-boil the eggs and roast the pumpkin up to a day ahead. The filling can also be mixed and strained in advance and kept covered in the fridge, then piped just before serving.
FAQs:
Can I use canned pumpkin puree instead of roasting my own? You can, just make sure it’s well drained first, as canned puree tends to be wetter than roasted pumpkin and can make the filling too soft to pipe cleanly.
Do I need a special piping tip to get the pumpkin look? A multi-pronged star tip makes it effortless, but a regular star tip will still give you a ridged, pumpkin-like texture, just slightly less defined.
Can I make these less spiced for kids? Yes, halve the curry powder and turmeric. The colour will still come through nicely even with a milder flavor.
Serving: 1half | Calories: 45kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 170mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 341IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.5mg
