These Spicy Pumpkin Deviled Eggs are a fun appetizer or snack for the fall season. Made with pumpkin puree, there’s no need to use mayo, and you get an extra kick of spice from the harissa paste. This recipe is great for Halloween, Thanksgiving, or any fall party with pumpkins.
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To be honest, I made these because I was going to a pumpkin themed party and needed to bring an appetizer. I had no food but didn’t feel like going to the store, but I always have eggs in the fridge.
As luck would have it, I just bought a few cans of pumpkin, so I made these 🙂
When I did a search for “pumpkin deviled eggs” I only found regular deviled eggs that were colored with food coloring or sprinkled with paprika to turn orange. And that was such a let down to me.
So I decided to add a little pumpkin puree, but also needed something to balance out the distinct pumpkin flavor. I didn’t want to run the risk of people thinking I was giving them pumpkin spice flavored deviled eggs (ew! haha), so I added the harissa paste for a spicy kick.
Why you should make Spicy Pumpkin Deviled Eggs
These are so fun, and they are great to balance out the plethora of sweet pumpkin recipes you usually find. Plus, they keep in the fridge for a few days so you can have a quick and nutritious snack with a little pumpkin flare.
Plus, pumpkin is packed with Vitamin A, so yay for extra nutrients!
How to Make this easy pumpkin recipe
- Hard boil eggs.
- Peel and add the yolks to a bowl. Mash.
- Stir in pumpkin puree, harissa paste, and lemon juice.
- Spoon mixture back into the egg whites and use a toothpick to make ridges.
- Add a chive, piece of parsley or rosemary as the “stem.”
- Sprinkle with paprika if desired.
Tips for Making pumpkin deviled eggs
Make sure that you add a little more salt than you think you need to the mixture. Or you can sprinkle the finished deviled eggs with salt.
The first time I made them, they were not salty enough and the taste was off. So just be sure to taste them before serving to ensure that they are seasoned to your preference.
Make Ahead Tips
These are best made ahead so they have time to sit and let the flavors develop. Also, the egg whites will turn a little orange which adds to the festive orange color of these bites.
Variations & Substitutions
Alternative prep & cooking methods:
You can easily buy hard boiled eggs to save time. I use my Instant Pot® for hard-boiling eggs which makes life a lot easier.
Also, feel free to start with a little less harissa paste if you aren’t a fan of spicy things.
Deviled eggs should not sit out for longer than an hour or two, so be sure to keep these in the fridge when people aren’t snacking.
I keep them in a large glass container so they have room to be in one layer and the pumpkin design doesn’t get messed up.
What to serve with this dish
Since these are an appetizer or snack, I like to make sure I have a variety of types on the table. If you are bringing these to a party, that’s not a huge concern. But if you’re in charge of the appetizer spread, I like to make sure I have savory and sweet options along with multiple options for different dietary preferences (gluten free, vegan, dairy free, etc.)
When I eat them as a snack, I like to add a little something extra for staying power like a piece of fruit or some other carbohydrate.
These are a great appetizer to serve at a Halloween, Thanksgiving, or any fall-themed party!
MORE PUMPKIN RECIPES YOU’LL LOVE:
Spicy Pumpkin Deviled Eggs
These Spicy Pumpkin Deviled Eggs are a fun, fall appetizer. Made with pumpkin puree, there's no need to use mayo. And you get a peppery kick from harissa paste
What You'll Need:
- 6 large eggs hard boiled and peeled
- 5 tablespoons pumpkin puree
- 1 tablespoon harissa paste
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- paprika for serving
- chives or rosemary for serving
How to Make It:
Slice the eggs in half lengthwise, and remove the yolks to a bowl.
Mash the yolks, and stir in pumpkin, harissa paste, and lemon juice.
Mash until smooth. Season with salt and pepper. Taste and add pumpkin, harissa paste, lemon juice, salt and/or pepper if desired.
Spoon mixture back into egg whites, and use a toothpick to add ridges to the pumpkin mixture. Add a small piece of chive or rosemary as the stem to your pumpkin. Enjoy!
Doesn’t this recipe look good?! You should probably pin it for later: