Smokey Pumpkin Deviled Eggs

for a fall-themed party
For a fall-themed party
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12 Hard-boiled eggs
5 tbsp Pumpkin puree canned
3 tbsp Mayonnaise
1 tbsp Dijon mustard
2 tsp Horseradish prepared
1 tsp Smoked Paprika
Kosher Salt to taste
Black pepper freshly ground, to taste
6 Cornichons small

Nutritional information


Smokey Pumpkin Deviled Eggs


Hosting a fall gathering dinner and need a recipe for a crowd-pleaser appetizer? Make these Smokey Pumpkin Deviled Eggs! Your family and friends will enjoy snacking on these cute egg pumpkins. Mixing butternut squash purée into deviled egg filling adds some sweetness that is offset with prepared horseradish. Mix in the smoked paprika to enhance the orange hue and use cornichons for garnish. Cornichon makes a perfect pumpkin stem, and it adds a nice little crunch too.

Making these deviled eggs is easy, and the result is delicious. Start by peeling and halving hard-boiled eggs. Scoop out the egg yolks and combine them with pumpkin, mayo, prepared horseradish, and mustard. Season with smoked paprika, salt, and black pepper and mix well. Pipe the yolk filling to the egg white halves and stick one piece of cornichon into the top of each pumpkin. Serve at your next fall-themed party and enjoy!

To make these Smokey Pumpkin Deviled Eggs, you will need the following ingredients:

Ingridiens for Smokey Pumpkin Deviled Eggs

Steps to make Smokey Pumpkin Deviled Eggs


Half eggs and remove yolks


Peel and cut 12 boiled eggs in half lengthwise. Remove the yolks and transfer them to a food processor. Place the whites on a serving platter.


Prepare filling


In a food processor, add 5 tablespoons pumpkin purée, 3 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 2 teaspoons prepared horseradish, and 1 teaspoon paprika. Process for about 30 seconds until smooth. Season with salt and black pepper to taste.


Fill eggs


Spoon the yolk mixture into a large zip-top bag and cut a ¾-inch hole in one corner. Alternatively, use a pastry piping bag. Pipe the filling into the egg halves and smooth the top with a damp finger. Use a fork to make ridges down the yolk.


Add cornichons


Cut each of 6 cornichons in half lengthwise, then crosswise to create 24 pieces. Place 1 cornichon piece on the top of each yolk for the stem. Cover with a damp paper towel and refrigerate for up to 2 hours.



Serve chilled and enjoy!

These Smokey Pumpkin Deviled Eggs are budget-friendly and taste so delicious! Give this recipe a go soon, and please don’t forget to tag @cookmerecipes in your party food photos.

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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It's a simple way to turn an ordinary appetizer into a holiday staple

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