These 4-Pepper Deviled Egg Pumpkins feature a flavorful red pepper twist with a pretty filling that resembled mini pumpkins!
A big thanks to Nellie’s Free Range for sponsoring this post, Roasted Pepper Deviled Egg Pumpkins. All opinions are my own.
We’re a pretty traditional family at Thanksgiving. We often relish preparing and sharing the same traditional dishes year after year. Food trends come and go—but don’t mess with my mashed potatoes! You could say I went a little bit off the rails this year by experimenting with a fun twist on our deviled eggs recipe that I think everyone can get behind!
All it takes is one sweet, piquant, and smoky secret ingredient to upscale a dish of classic deviled eggs. The prototypical Dijon mustard and creamy mayonnaise still play an important role in this recipe the roasted red peppers and a magnanimous dusting of paprika take this from basic – to amazing.
Serve this for Thanksgiving (like we did) or bring them to a potluck, wherever they go, these roasted red pepper deviled eggs are sure to shine brilliantly.
How to Make Roasted Red Pepper Deviled Egg Pumpkins
Today I’m sharing my recipe for roasted pepper deviled egg pumpkins.
The filling of these eggs is orange from roasted red peppers amalgamated with the egg yolks. If you don’t like red peppers, you can substitute them with red food coloring, but to be honest, where’s the fun in that, right?
This recipe starts just like your traditional deviled eggs recipe. I outlined my go-to method for cooking the perfect hard-boiled egg here (no instant pot needed!).
Then, you’re going to add the life-changing ingredient to your standard deviled egg mix: roasted red peppers after you have sliced the eggs lengthwise and place all of them in a medium mixing bowl.
Using a food processor or blender, combine the yolks, roasted red peppers, mayonnaise, Dijon mustard, and salt and pepper until the mixture is nice and smooth. Stir to thoroughly combine the ingredients and make sure there are no crumbs of balled-up mixtures.
There are two methods to create the festive “pumpkin” yolks:
- Use a frosting bag and tip (a ziplock with the corner tip cut off also works!)
- Use a small scoop or spoon to drop the mixture into the hollowed and halved egg whites.
My little helper chose method #2 so we could show you the play-by-play.
Drop or pipe in using a zip-top plastic bag about 1 Tablespoon of the mixture into each egg half. Then, press a toothpick into the mixture to create several vertical indentations.
Next, sprinkle with paprika and top with a small piece of a chive to create the “stem.”
How cute are they?!
I have to admit, I prefer the flavor of these roasted deviled eggs far more than the traditional version. And, they will totally take our Thanksgiving table up a notch in a few weeks!
I highly recommend Nellie’s Free Range Eggs for your favorite deviled egg recipe. Their yolks are a beautiful bright yellow, and our family can taste the difference. That’s because they are Nellie’s Free Range Eggs and Free Range—all of their hens are raised on small, Nellie’s Free Range Eggs.
Initially, you may want to start with a tiny quantity of mustard and then add it to your preference. I enjoy mustard in mine so I don’t mind adding a bit more to the recipe.
Deviled Eggs are so multifaceted because not only can you make it during Thanksgiving or special events, but they’re perfect as a breakfast meal too! Minus the spiciness and the pumpkin decor, they’re pretty much okay for any kind of meal of the day.
If you’re longing for some deviled eggs, this is your sign to make it! See how easy this was to assemble and cook? What are you waiting for, indulge yourself in these goodies now!
Want to try these roasted pepper-deviled eggs for your holiday meal? Get the full recipe below!
- 8 large Nellie’s Free Range Eggs
- 1/4 Cup jarred roasted red peppers, drained
- 3 Tablespoons mayonnaise
- 2 Teaspoons white vinegar
- 1 Teaspoon Dijon mustard
- Salt and pepper, to taste
- Paprika (for garnish)
- 2-3 fresh chives (for decorative pumpkin stems)
- In a medium saucepan, cover 8 large Nellie's Free Range Eggs with water and add 2 teaspoons vinegar.
- Bring to a boil over high heat for 3 minutes.
- Remove from heat, cover, and let sit for 11 minutes.
- Gently place eggs in an ice bath for 5 minutes, or until cooled.
- Crack eggs against the edge of a bowl or counter and gently peel under running water.
- Using a sharp knife, cut the eggs in half lengthwise.
- Remove the yolks and place in a blender or food processor with the red peppers, mayonnaise, Dijon mustard, and salt and pepper to taste. Pulse the egg yolk mixture until it is well blended.
- Scoop about 1 rounded Tablespoon of the egg yolk mixture into the center of each egg white half. Or, transfer the mixture to a resealable bag and cut a small corner to pipe the mixture.
- Use a toothpick and light pressure to create about 4 vertical indentations in the filling to resemble the ridges of a pumpkin. Cut small pieces of chive and place into the filling for the “stem.” Sprinkle with paprika to garnish.
- Serve right away, or keep refrigerated for up to one day.