Name: Pumpkin Deviled Eggs with Chives Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 hard boiled eggs; 1/4 cup mayonnaise; 1 teaspoon dijon mustard or yellow mustard; 1/8 teaspoon black pepper; 1 teaspoon paprika plus more for garnish; salt to taste; chives snipped, for the stems

There’s something so charming about these little bites — the creamy, tangy filling shaped and dressed up to look like tiny pumpkins is just irresistibly cute. This Pumpkin Deviled Eggs with Chives Recipe adds a playful fall twist to a classic appetizer that’s perfect for holidays or any cozy get-together.

Six deviled egg halves are shown closely arranged on a round white plate with a speckled, lightly textured surface, placed over a white marbled background. Each egg half has a smooth white outer layer with a slightly shiny texture and a creamy orange-yellow filling that is piped in a swirl pattern, dusted with bright red paprika. Small green chive pieces stick upright from the center of each filling. Three fresh chive stalks lie diagonally near the bottom of the plate. The lighting is soft and natural, emphasizing the smoothness and vivid colors of the eggs.photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Deviled Eggs with Chives Recipe
Top Tip
How to Serve Pumpkin Deviled Eggs with Chives Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Deviled Eggs with Chives Recipe

Why You'll Love This Recipe

I adore how this recipe takes the humble deviled egg and transforms it into a festive, fun finger food that immediately sparks conversation. Plus, it’s surprisingly easy to make, and the finishing touches with chives and paprika give it that wow factor every time.

Fun Seasonal Flair: The pumpkin shape and garnish bring that perfect autumn vibe without any complicated ingredients.
Reliable Technique: Using an egg cooker or the stovetop trick ensures perfect hard-boiled eggs that peel effortlessly.
Make-Ahead Friendly: You can prep the filling and eggs ahead of time and assemble just before serving, saving you stress on party day.
Customizable Flavor: Switch up mustards or seasonings to suit your taste, making it truly your own.

A white plate on a white marbled surface holds six deviled eggs, each with a smooth white egg white base topped with a creamy, light yellow-orange filling that has a slightly textured surface. The filling is shaped in a rounded mound with two small lines drawn down its center to create a ridged look. A small green chive stem sticks out from the top of each filling, resembling a pumpkin stem. The eggs and plate are sprinkled with bright orange-red paprika powder, adding a soft dusting of color around and on the eggs. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Pumpkin Deviled Eggs with Chives Recipe is really in the balance of creamy mayo, a bit of tangy mustard, and warming paprika. Every ingredient plays its part and together they create that silky, flavorful filling you’ll be hooked on.

Flat lay of six whole brown eggs, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl with smooth yellow dijon mustard, a small white ceramic bowl of bright red paprika powder, a small white ceramic bowl of fine black pepper, a small white ceramic bowl of coarse salt crystals, a few fresh green chive sprigs arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hard boiled eggs: Fresh eggs work best; using an egg cooker guarantees easy peeling, which helps keep the whites smooth for presentation.
Mayonnaise: Full-fat mayo gives the creamiest texture, but you can sub lighter versions if you prefer.
Dijon mustard: Brings a gentle tang and depth; I sometimes use yellow mustard for a sharper punch, depending on my mood.
Black pepper: Adds subtle heat to balance the creamy filling.
Paprika: Sweet, smoky paprika not only flavors but doubles as a colorful garnish resembling pumpkin skin.
Salt: Enhances all the flavors; add gradually to avoid oversalting the filling.
Chives: Snipped to create adorable “stems” for the pumpkin look, plus they add a fresh oniony bite.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe my own depending on the occasion. Sometimes I add a pinch of smoked cayenne for a little heat, or swap paprika for a dusting of chipotle powder. You’ll find it easy to tweak flavors here to suit your style.

Variation: One time, I stirred in a bit of finely grated cheddar into the yolk filling for extra richness — it was a hit at a fall potluck!
Dietary Tweaks: Use light mayo or a yogurt substitute if you want to lighten the filling without losing creaminess.
Seasonal Twists: Swap chives for fresh parsley or dill for a different herbaceous note while keeping things fresh.

Step-by-Step: How I Make Pumpkin Deviled Eggs with Chives Recipe

Step 1: Perfectly Boil and Peel Your Eggs

Start by boiling your eggs to perfection—using an egg cooker is my favorite way since it consistently yields eggs with shells that come off almost effortlessly. If you don’t have one, boil eggs for 3 minutes, then turn off the heat and cover the saucepan for 12 minutes before plunging them into an ice bath. This stops cooking right away and makes peeling easier. Carefully remove the shells, rinse the eggs under cold water, and pat dry so the whites stay smooth and beautiful for stuffing.

Step 2: Prepare the Creamy Pumpkin-Like Filling

Slice the eggs in half lengthwise and gently scoop out the yolks into a bowl. Mash them well with a fork until there are no lumps. Now add the mayo, mustard, black pepper, and paprika, mixing until silky smooth. Here’s where you have to be patient—add salt very gradually, tasting as you go, because it’s easy to overdo it and you can’t fix it once too salty.

Step 3: Pipe and Shape Your Mini Pumpkins

Spoon the filling into a piping bag fitted with a round tip (or just use a spoon if that’s easier). Pipe the yolk mix neatly into the egg white halves, filling each cavity generously. Then, take a toothpick and gently drag lines from top to bottom on the filling to mimic the ridges of a pumpkin—this simple step is what turns these deviled eggs from ordinary into seasonally festive.

Step 4: Add the Chive “Stems” and Final Touches

For the finishing flourish, add a tiny snip of fresh chive into the top center of each egg to look like a pumpkin stem—it really ties the whole look together and adds a pop of fresh green. Finish with a light dusting of paprika on top to bring out the warm orange tones and deepen the flavor. Now your pumpkins are ready to wow!

Top Tip

After making Pumpkin Deviled Eggs with Chives Recipe a few times, I’ve learned some tricks that really make a difference in both appearance and taste. It’s all about keeping things smooth and neat.

Egg Peeling: Always finish with an ice bath—this cools the eggs quickly and helps the shell slip off without tearing the whites.
Salt Gradually: Yolk filling can become overly salty fast, so salt in small increments and taste at each step.
Piping Technique: Use a round piping tip for even filling; if you don’t have one, a small zip-top bag with a cut corner works just fine.
Shaping the Pumpkin: Don’t press too hard with the toothpick or you’ll break the filling apart—light, gentle strokes create the best ridges.

How to Serve Pumpkin Deviled Eggs with Chives Recipe

Pumpkin Deviled Eggs - Serving Suggestion

Garnishes

I always keep it simple—snipped chives are my go-to because they look like tiny pumpkin stems and add that fresh, mild onion flavor. Sometimes I sprinkle a tiny bit of smoked paprika to add depth and a touch of color drama on top. Fresh parsley leaves can work if you want a little greenery on the side, too.

Side Dishes

These deviled eggs pair beautifully with crunchy autumn veggies like celery sticks or crisp radishes. I also like to serve them alongside warm bread, a fall-themed charcuterie board, or even as part of a brunch spread with sweet potatoes or roasted Brussels sprouts.

Creative Ways to Present

For festive parties, arrange the eggs on a platter lined with kale or arugula for a rustic patch feel. I’ve even used mini pumpkin-shaped trays to really sell the theme! Another fun idea is to place them inside hollowed-out mini pumpkins as a surprise centerpiece before guests dig in.

Make Ahead and Storage

Storing Leftovers

I recommend storing any leftover deviled eggs in an airtight container in the fridge for up to 3-4 days. They’re best enjoyed within a day or two for fresh flavor and texture. To keep the eggs from drying out, covering with plastic wrap before sealing the container works wonders.

Freezing

Honestly, I don’t freeze deviled eggs. The texture usually suffers once thawed, especially with the creamy filling, so I’d suggest planning to eat these fresh or refrigerate rather than freeze.

Reheating

There’s no need to reheat deviled eggs—they’re best served cold or at room temperature. Just pull them out of the fridge about 15 minutes before serving for the best flavor and texture.

Frequently Asked Questions:

Can I make Pumpkin Deviled Eggs with Chives Recipe ahead of time?

Yes! You can boil the eggs and prepare the filling a day or two ahead and store them separately. Keep the filling in an airtight container and the peeled and sliced whites covered in the fridge. Assemble and pipe the filling just before serving to keep them fresh.

What’s the best way to avoid the yolk filling becoming too salty?

Add salt sparingly and taste as you mix the yolk filling—since you can’t fix an overly salty filling, it’s safest to go slow and adjust gradually. This step ensures perfect seasoning every time.

Can I substitute Dijon mustard for yellow mustard or vice versa?

Absolutely! Dijon mustard has a milder, more sophisticated flavor, while yellow mustard is sharper and tangier. Use whichever you prefer or have on hand—both work well in this recipe.

How do I make the pumpkin ridges on the deviled eggs look neat?

Use a toothpick and gently drag it from top to bottom over the piped yolk filling with light pressure. Avoid pressing too hard, which can break the filling apart. Steady, gentle strokes create realistic pumpkin ridges very effectively.

Final Thoughts

This Pumpkin Deviled Eggs with Chives Recipe always reminds me of cozy fall afternoons spent with friends, sharing stories and snacks. It’s a recipe that’s approachable but special enough to impress. I hope you enjoy making these little pumpkins as much as I do—it’s one of those simple pleasures that just make any gathering feel a bit warmer and more festive.