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Thanksgiving Pumpkin Deviled Eggs with chives on gray plate and white marble

Thanksgiving Pumpkin Deviled Eggs

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 16 Deviled Eggs 1x


Festively decorated deviled eggs with paprika, turmeric, and cumin for a "pumpkin" orange hue. The perfect Thanksgiving appetizer!



  • 8 large eggs
  • 3/4 cup light mayonnaise
  • 1 teaspoon dijon mustard
  • 1/8 teaspoon dried mustard
  • 1/8 teaspoon coarse salt
  • 1/2 teaspoon smoked paprika, plus extra for garnish
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • Optional: 1/8 teaspoon cayenne pepper (or less!)
  • 1/8 teaspoon ground black pepper
  • Fresh chives, sliced, for "pumpkin" stem garnish


  1. Fill a large saucepan with cold water about half way to top (high enough to cover eggs completely).
  2. Place eggs in water, then turn the heat on medium-high and cook for 20 minutes.
  3. Run eggs under cold water. When they are cool to the touch, carefully crack each one on a counter top, and gently peel off the shells.
  4. Slice eggs in half lengthwise and remove egg yolks to a medium bowl or food processor. .
  5. Add the mayonnaise, dijon mustard, dried mustard, salt, pepper, paprika, and chili powder to the yolks. Mash together using a fork or a food processor until fully combined. If the mixture is too dry, add more mayonnaise (and salt to taste).
  6. Either by the heaping spoonful or by piping, refill the egg whites.
  7. Sprinkle each with a pinch of paprika and/or cayenne. Add a single sliced piece of chive to one end of each egg filling. Use a knife to create lines in the filling to for a "pumpkin look". Sprinkle with a little paprika and cayenne if desired to garnish. Chill until ready to serve.