Halloween Deviled Eggs (Pumpkin Shaped)

These Halloween deviled eggs are almost too cute to eat! They have the same creamy, tangy filling as traditional deviled eggs, but with a little orange food coloring, a piped pumpkin shape, and a fresh chive stem.

They’re an easy way to turn an everyday appetizer into something fun for a Halloween party or fall gathering. If you want an appetizer everyone will notice, this is it!

Ingredients for Pumpkin Deviled Eggs

• Hard-boiled eggs: You’ll need 6–8 peeled eggs for 12–16 deviled egg halves. If you need help getting the eggs cooked and peeled, start with my how to boil eggs recipe.
• Real mayonnaise: I prefer Hellmann’s.
• Prepared mustard: Adds the familiar tangy flavor of classic deviled eggs.
• Salt and pepper: Season to taste.
• Orange food coloring: I used AmeriColor Orange Gel. Gel coloring is a good choice because it adds color without much extra liquid.
• Fresh chives: Cut into short pieces for the little green pumpkin stems.
• Paprika: Optional, for a little extra color over the finished eggs.

How to Make Halloween Deviled Eggs

Prepare the eggs. Cut the peeled hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a small mixing bowl and arrange the egg whites cut-side up on a serving tray.

Mix the filling. Mash the egg yolks thoroughly with a fork until they’re finely broken up. Add mayonnaise, mustard, salt, and pepper, mixing until creamy. Make sure there aren’t large pieces of yolk left in the filling, or they’ll get stuck in the piping tip.

Add the orange color. Mix in orange gel food coloring a little at a time until the filling is evenly colored. You want a nice pumpkin orange without making the mixture too dark.

Pipe the pumpkin shapes. Transfer the filling to a pastry bag fitted with an open star tip. I used a Wilton 4B, although I think the smaller size 32 tip would work well too. Pipe a swirl into each egg white, letting the ridges create the pumpkin shape.

Add stems and finish. Cut fresh chives into pieces about 1/2 inch long and insert one into the top of each pumpkin. Sprinkle lightly with paprika, if desired, and serve.

Making Halloween Deviled Eggs Ahead of Time

You can prepare these ahead for a party. Keep the egg whites and prepared filling covered separately in the refrigerator, then pipe the pumpkins and add the chive stems closer to serving time.

If you’ve already assembled the eggs, keep them covered and refrigerated until you’re ready to put them out. For food safety, don’t leave deviled eggs at room temperature for more than two hours, or one hour if it’s above 90°F.

More Halloween Party Appetizers

If you’re putting together a Halloween appetizer tray, these little pumpkins would look great alongside my mummy stuffed mushrooms or mozzarella eyeballs. Both are fun savory options that fit the same Halloween theme.

And if you like making holiday-themed deviled eggs, my chick deviled eggs use a similar idea for Easter, perfect for that holiday. They are so cute!!