Introduction

Celebrate fall with these charming Pumpkin Patch Deviled Eggs. Bright orange filling and fresh chive stems make them a festive, delicious appetizer perfect for gatherings and holiday tables.

The image shows a white plate filled with deviled eggs, each cut in half with a smooth white egg white base and topped with a generous swirl of bright orange-yellow yolk mixture. The yolk is piped high in the center, creating ridged layers that look soft and creamy, dusted lightly with red paprika and tiny green onion pieces. Each deviled egg is decorated on top with a small green stem-like garnish made from chives, giving them a pumpkin-like look. The plate is placed on a white marbled surface, and all eggs appear evenly arranged, with a clear focus on the front eggs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1/4 cup mayonnaise
1 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon paprika, plus more for dusting
A tiny dash of orange food coloring (optional, for vibrant pumpkin color)
2 tablespoons fresh chives, finely chopped (for stems and garnish)

Instructions

Step 1: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then remove from heat immediately, cover with a lid, and let sit for 10 minutes.
Step 2: Prepare an ice bath by filling a large bowl with ice and water. Transfer eggs to the ice bath and cool completely for at least 5 minutes.
Step 3: Tap eggs gently on a hard surface to crack shells, roll between hands, then peel under cool running water for easy, smooth peeling.
Step 4: Slice peeled eggs in half lengthwise. Carefully scoop out yolks into a small bowl and arrange egg whites on a serving platter.
Step 5: Mash yolks with mayonnaise, mustard, salt, pepper, and 1/2 teaspoon paprika until smooth. Add a tiny dash of orange food coloring if desired for brighter color, mixing thoroughly.
Step 6: Fill a piping bag fitted with a star tip with the yolk mixture. Pipe into each egg white half, swirling to form a pumpkin shape.
Step 7: Use the dull side of a knife or a toothpick to create slight indentations on the piped yolk, mimicking pumpkin ridges.
Step 8: Insert small bunches of 2-3 chive pieces upright in the center top of each to resemble pumpkin stems.
Step 9: Dust eggs lightly with extra paprika and sprinkle remaining chopped chives around for garnish. Chill for at least 30 minutes before serving.

Tips & Variations

Use fresh chives for the best flavor and appearance of the “stems.”
To make peeling easier, add a teaspoon of baking soda to the boiling water.
Press the yolk mixture through a fine mesh sieve for extra smooth filling.
Make these eggs a day ahead; flavors deepen with time and they stay fresh refrigerated.

Storage

Store deviled eggs covered in an airtight container in the refrigerator for up to 2 days. For best texture, add chive stems just before serving. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

This image shows a plate with several deviled eggs arranged neatly. Each deviled egg has two layers: the bottom layer is a smooth white egg white half, and the top layer is a bright yellow-orange creamy yolk mixture piped in a wavy, textured pattern. The yolk mixture is sprinkled lightly with reddish paprika powder, and two small green chive pieces are placed standing in the center of each yolk topping, resembling pumpkin stems. The eggs sit on a light neutral textured plate, which is placed on an orange cloth, all against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How can I make peeling the eggs easier?

Using the method of boiling, then plunging eggs into an ice bath helps the shell separate cleanly. Cracking gently and peeling under running water also aids in removing the shell smoothly.

Can I prepare the filling without food coloring?

Yes, the filling will still taste great without the orange food coloring. The color is purely decorative to enhance the pumpkin look.

Pumpkin Patch Deviled Eggs Recipe

Print Recipe

★★★★★

4.7 from 121 reviews

Celebrate the season with these charming Pumpkin Patch Deviled Eggs, a festive twist on classic deviled eggs featuring vibrant orange yolk filling piped into cute pumpkin shapes and topped with fresh chive stems. Perfect for fall parties or Halloween gatherings, this recipe combines creamy, flavorful filling with a fun presentation that delights both kids and adults.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 12 deviled egg halves 1x
Category: Appetizer
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Eggs

6 large eggs

Filling

1/4 cup mayonnaise
1 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon paprika, plus more for dusting
A tiny dash of orange food coloring (optional, for vibrant pumpkin color)

Garnish

2 tablespoons fresh chives, finely chopped (for stems and garnish)

Instructions

Cook the Eggs: Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover with a lid, and let sit for exactly 10 minutes to prevent overcooking and ensure easy peeling.
Prepare Ice Bath: While eggs sit, fill a large bowl with ice and water. After 10 minutes, transfer eggs with a slotted spoon directly into the ice bath to cool completely for at least 5 minutes, helping shells separate cleanly.
Peel the Eggs: Gently tap each egg on a hard surface to crack the shell, roll between hands to loosen, then peel under cool running water for smooth, intact whites.
Halve the Eggs and Remove Yolks: Slice peeled eggs lengthwise. Carefully scoop out yolks into a bowl, keeping whites intact. Arrange whites on a serving platter.
Make the Filling: Add mayonnaise, mustard, salt, pepper, and 1/2 teaspoon paprika to the yolks. Optionally add a tiny dash of orange food coloring for vibrant color. Mash thoroughly with a fork until smooth, or press through a fine-mesh sieve for extra smoothness.
Pipe the Filling: Transfer yolk mixture to a piping bag with a star tip. Pipe into egg white halves, swirling to form plump, round pumpkin shapes.
Create Pumpkin Ridges: Use the dull side of a knife or toothpick to make slight indentations from top center down the sides of the piped filling, mimicking pumpkin ridges.
Add Chive Stems: Insert small bundles of 2-3 chive pieces, about 1/2 to 3/4 inch long, upright into the top center of each piped pumpkin to resemble stems.
Garnish and Chill: Lightly dust the pumpkins and whites with extra paprika. Sprinkle remaining chopped chives around the platter. Refrigerate deviled eggs for at least 30 minutes before serving to meld flavors.

Notes

Use fresh eggs for easier peeling with the foolproof boiling and ice bath method.
Optional orange food coloring enhances the pumpkin color but is not necessary if you prefer natural hues.
Pressing the yolk mixture through a sieve creates a silky smooth filling.
For a spicy twist, add a pinch of cayenne pepper or smoked paprika in the yolk mixture.
Can be prepared a day ahead; keep refrigerated and garnish just before serving.

Keywords: deviled eggs, pumpkin deviled eggs, Halloween appetizer, fall recipe, party snacks, festive deviled eggs