Savory SnacksNo. 2407 · The 2026 edition
These Smoky Pumpkin Deviled Eggs Are the Ultimate Party Trick
Turn classic deviled eggs into adorable pumpkins with a smoky twist and a crunchy pickle stem.
Our own summary of the original by Marian Cooper Cairns — the full post and photos live at countryliving.com.
These Halloween party appetizers combine creamy deviled eggs with pumpkin puree and smoked paprika, then finished with a pickle stem for a festive look. The filling is piped into egg whites and textured with a fork to mimic a pumpkin's ridges. They can be made ahead and chilled up to two hours.
Ingredients
Directions
- Peel the hard-cooked eggs and slice each in half lengthwise. Pop out the yolks and set the egg white halves aside.
- In a food processor, combine the yolks, pumpkin puree, mayonnaise, Dijon mustard, horseradish, and smoked paprika. Process until smooth, about 30 seconds. Season with salt and pepper to taste.
- Spoon the yolk mixture into a large zip-top bag. Snip a 3/4-inch corner off the bag. Pipe the filling into the hollow of each egg white. Use a damp finger to smooth the tops, then draw a fork across to create ridges.
- Slice each cornichon in half lengthwise, then cut crosswise to create 24 small pieces. Place one piece at the narrow end of each filled egg to form a stem. If not serving immediately, cover with a damp paper towel and refrigerate for up to 2 hours.
