Spicy Pumpkin Deviled Eggs

Spicy Pumpkin Deviled Eggs

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Shirley Fentz


This is a perfect appetizer for the fall holidays. You can spice it up to your liking.


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1 Hr
10 Min
No-Cook or Other


  • 6
    eggs, hard boiled
  • 2 Tbsp
  • 1 Tbsp
  • 1 tsp
    paprika, hot
  • 1 tsp
    mustard, spicy brown
  • 1 tsp
    sriracha or other red chili sauce
  • 1 tsp
    worcestershire sauce
  • ·
    salt and pepper to taste
  • ·
  • 2

How to Make Spicy Pumpkin Deviled Eggs


  1. Slice each egg in half and gently remove yolks.
  2. Place yolks and ingredients except last paprika and scallions in a small bowl and mash until smooth.
  3. Mound the yolk mixture into the egg whites or transfer to a plastic bag and pipe it into the whites
  4. Wet your finger and pat the surface smooth. Use a toothpick to draw lines to make pumpkin indentations. Sprinkle with paprika.
  5. Cut the scallions to make tiny stems and add to the top to finish off the pumpkin look. I didn't have scallions so I used spicy oregano.

Printable Recipe Card

About Spicy Pumpkin Deviled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: American

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