Keto Pumpkin Deviled Eggs – Low Carb Yum

Ready to celebrate the changing season with a fun appetizer? Try these delicious (and adorable) pumpkin deviled eggs. Made with creamy ingredients and simple seasonings, this fall-friendly recipe is hard not to love!

Why you’ll love these pumpkin deviled eggs

If you love deviled eggs, you’re going to want to stick around for this seasonal recipe.

Today, I’m bringing you the perfect addition to your next Halloween party – a cute and timely pumpkin deviled eggs recipe.

Made with mayonnaise and Greek yogurt, the egg yolks are incredibly creamy and loaded with protein and healthy fat. Plus, they look just like sweet little pumpkins!

Here’s everything you need to make homemade deviled eggs

Learn how to make these Halloween deviled eggs with tasty serving suggestions, fun variations, and cooking tips to help you along the way.

Note: If you want a deviled egg recipe with a little extra heat, make sure to check out my spicy keto deviled eggs!

• Eggs: Eggs are the base of this recipe, both the egg whites and yolks. I love cooking with eggs because they’re a great keto protein source with awesome macros.
• Mayonnaise and Greek Yogurt: To make these egg yolks extra creamy, I add mayonnaise and Greek yogurt to the mix. They also add a great fat content to the dish.
• Dijon Mustard: Adds a ton of flavor with a slight acidity for a more complex dish. You can also use brown mustard or even just simple yellow mustard if you like!
• Seasoning: I use very simple seasonings in this appetizer – just salt and onion powder.
• Orange Food Coloring: While not totally necessary, orange food gel colorant will make your yolks stand out and look extra pumpkin-y.
• Scallions: Scallions, or green onions, taste great with boiled eggs. Plus, they add a cute little stem detail to these pumpkin deviled eggs.

My Best Hard Boiled Egg Tips

• Adjust cooking time based on your ideal yolk texture, anywhere between 9-12 minutes.
• Prepare an ice bath to prevent your eggs from overcooking and your yolks from turning an unappetizing gray.
• For stubborn shells, try peeling under running water.
• Chill your finished deviled eggs ahead of serving to let all the flavors combine for an even more delicious dish.

Watch this video tutorial!

How to make pumpkin deviled eggs

This appetizer looks super fancy but is surprisingly easy to make. Follow this step-by-step guide to make the perfect Halloween deviled eggs for your party!

Step 1: Cook your eggs

Your first step is to boil your eggs. Add your eggs to a saucepan and cover them with water. Then, bring your water to a boil and reduce the heat, leaving your eggs to cook.

Step 2: Ice bath and peel

Once your eggs are cooked, immediately plop them into a prepared ice bath to stop the cooking process. This will keep your yolks from overcooking and turning gray!

After they’ve cooled completely, peel the shells, taking your time to keep your eggs intact.

Step 3: Mix your yolks

Next, cut your hard-boiled eggs in half lengthwise, remove the yolks with a spoon, and add them to your mixing bowl.

Mash your eggs up until they are nice and crumbly. Then, add all of your seasonings, including mayonnaise, Greek yogurt, onion powder, Dijon mustard, and salt to taste.

Mix until your yolk mixture is smooth and creamy.

Finally, add just a bit of orange food coloring to your mixture for a more intense pumpkin color. Mix to combine and add more as needed.

Step 4: Assemble the pumpkin deviled eggs

Now for the fun part – turning these deviled eggs into adorable pumpkins!

Pipe your yolk mixture back into your egg white halves, aiming for a round pumpkin shape. You can even use a toothpick to make small, pumpkin-like lines in the yolks.

Top each egg with a scallion pumpkin stem, and you’re ready to eat!

Step 5: Serve and enjoy!

You can serve your pumpkin deviled eggs immediately or allow them to chill in the refrigerator for a couple of hours for the best flavor possible.

Store leftover deviled eggs in an airtight container to keep them fresh.

How to serve pumpkin deviled eggs

These pumpkin deviled eggs are best served along with other low-carb finger foods!

For your Halloween party, these keto-friendly mummy dogs are such a hit! Beef hot dogs wrapped in low-carb puff pastry let your keto friends be included without breaking their diet.

When making a party spread, I recommend serving them alongside snacky appetizers like:

For a healthier, vegetarian collection, serve deviled eggs with stuffed portobello mushrooms, air fryer kale chips, and crispy bang bang cauliflower.

Recipe Variations

• Add cayenne pepper, hot sauce, or red chili flakes to your yolk mixture for spicy deviled eggs.
• Include extra mayonnaise and Greek yogurt for super creamy yolks.
• Try fun seasonings like garlic powder, smoked paprika, and cumin in your egg yolk mixture.

Frequently Asked Questions

These are the questions I hear most often about my pumpkin deviled eggs recipe. If I don’t answer your question here, feel free to drop it in the comments section below.

Like this pumpkin deviled eggs recipe? Try these!

If you’re looking for more fall keto recipes, you’ve come to the right place. Start with any of these delicious and seasonal recipes:

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Recipe

Pumpkin Deviled Eggs

Ready to celebrate the changing season with a fun appetizer? Try these delicious (and adorable) pumpkin deviled eggs. Made with creamy ingredients and simple seasonings, this halloween recipe is hard not to love!

Prep Time:15 minutes mins

Cook Time:12 minutes mins

Chilling Time:35 minutes mins

Course: Appetizer, Snack

Cuisine: American

Diet: Gluten Free

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Instructions

• Place the eggs in a saucepan and add enough water to cover them. Bring the water to a boil over medium heat. Once the water reaches a rolling boil, reduce the heat slightly and let the eggs cook for 9-12 minutes.

• While the eggs are cooking, prepare a large bowl with ice cubes and water. This will be used to cool the eggs and stop the cooking process.

• After the eggs are cooked, carefully transfer them to the prepared bowl with ice cubes and water. Let them sit for about 5 minutes to cool completely.

• Once the eggs are cooled, gently peel off the shell.

• Cut the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl.

• Mash the egg yolks with a fork until they are crumbled and add the mayonnaise, Greek yogurt, Dijon mustard, onion powder, salt, and pepper to the bowl with the mashed yolks. Mix well until smooth and creamy.

• Add a small amount of orange food gel colorant to the yolk mixture and stir until the desired pumpkin color is achieved. Adjust the intensity of the color by adding more gel if needed.

• Spoon or pipe the yolk mixture back into the egg white halves, creating a rounded shape resembling a pumpkin.

• Place the sliced scallions on top of each deviled egg to create the “pumpkin stem.”

• Serve chilled as a festive and keto-friendly appetizer or snack.

Notes

• For hard-boiling the eggs: Be sure to adjust the cooking time based on your preference for the doneness of the egg yolks. 9-12 minutes will give you eggs with a slightly soft center, while longer cooking times will result in firmer yolks. 
• Peeling the eggs: Gently tapping and rolling the eggs on a hard surface can help loosen the shell, making it easier to peel. Peeling under running water can also assist in removing any stubborn shell bits.
• Creating the pumpkin shape: Use a spoon or a piping bag to neatly fill the egg white halves with the yolk mixture, creating a rounded shape resembling a pumpkin.
• Optional decorative touches: If desired, you can use a toothpick or small knife to create indented lines on the surface of the deviled eggs to resemble the ridges of a pumpkin.
• Chilling before serving: For the best taste and texture, refrigerate the deviled eggs for at least 30 minutes before serving. This allows the flavors to meld together and makes the eggs easier to handle when serving.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1egg | Calories: 50 | Carbohydrates: 0.5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 48mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 140IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 0.4mg

Additional Info

Net Carbs:
0.4
g

|

% Carbs:
3.2
%

|

% Protein:
24.2
%

|

% Fat:
72.6
%

|

SmartPoints:
2

Values

Array
(
    [serving_unit] => egg
    [serving_size] => 1
    [calories] => 50
    [carbohydrates] => 0.5
    [protein] => 3
    [fat] => 4
    [saturated_fat] => 1
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 1
    [trans_fat] => 0.01
    [cholesterol] => 83
    [sodium] => 48
    [potassium] => 41
    [fiber] => 0.1
    [sugar] => 0.2
    [vitamin_a] => 140
    [vitamin_c] => 0.4
    [calcium] => 17
    [iron] => 0.4
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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