Low Carb Pumpkin Deviled Eggs

Low carb pumpkin deviled eggs are the perfect little appetizer for fall gatherings, and despite the name, there's no actual pumpkin in it. The bright orange color comes from turmeric and paprika, giving them that festive pumpkin look without changing the classic deviled egg flavor. They're cute enough for Halloween parties, Thanksgiving snack trays, or just a fun way to make your everyday eggs a little more seasonal.

This post may contain affiliate links.

Jump to:

• How to Make Low Carb Pumpkin Deviled Eggs
• Recipe
• Comments

How to Make Low Carb Pumpkin Deviled Eggs

These are one of those party foods that looks like you put in way more effort than you actually did. All you need is a toothpick and a few chives to turn regular deviled eggs into the cutest little pumpkins on the table. It's the kind of thing people will definitely ask you about.

They work for just about any fall event: Halloween parties, Friendsgiving, Thanksgiving appetizers, or even packed in a lunchbox just to make things more fun. They hold up well in the fridge and can be made ahead, which is a huge win when you've got a million other things going on.

You can keep the flavors classic or play around with the filling depending on what your guests like. The turmeric is mostly there for color, not flavor, so it won't overpower the creamy, tangy filling. And let's be real, they taste just as good as they look.

Ingredients You'll Need For This Recipe

• 6 large eggs hard-boiled and peeled
• 4 tablespoon mayonnaise
• 2 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar or lemon juice
• ¼ teaspoon garlic powder or onion powder optional
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• ¼ teaspoon turmeric
• green garnish such as chopped chives, parsley stems, or celery leaf tips

Step By Step Instructions

1. Slice the eggs in half lengthwise. Gently remove the yolks and place them in a bowl.
2. Mash the yolks with mayo, mustard, vinegar/lemon juice, paprika, turmeric and seasonings.
3. Dollop or pipe the filling into each egg white half in a rounded, slightly mounded shape. Don't smooth the top.
4. Draw vertical lines down the orange filling with a toothpick, skewer, or the edge of a knife to lightly to resemble pumpkin grooves.
5. Insert a tiny piece of chive, parsley stem, or a small celery leaf at the top center of the "pumpkin" for the stem.
6. Chill in the refrigerator for about 15 minutes before serving for best flavor.

FAQ

Can I make these ahead of time? Yes! You can prepare them up to 1 day ahead. Store them in an airtight container in the fridge. For best presentation, add the green garnish just before serving.

Can I use regular mustard instead of Dijon? Yes, though Dijon adds a subtle tang. Yellow mustard will work, but the flavor will be slightly different.

Do I have to use turmeric? Turmeric helps enhance the orange "pumpkin" color but can be left out or replaced with a bit more paprika or even a tiny drop of natural orange food coloring.

What's the best way to pipe the filling? You can use a piping bag with a round or star tip, or just snip the corner off a plastic sandwich bag for an easy alternative.

I hope these low carb pumpkin deviled eggs make it onto your fall party table or snack plate this season. They're simple, fun, and always get a smile. Let me know if you make them. I'd love to see your cute little egg pumpkins! xoxo Olivia

If you enjoyed this festive low carb appetizer, check out these others:

• Easy Keto Deviled Eggs
• Healthy Greek Yogurt Deviled Eggs Without Mayo
• Keto Chicken Bacon Ranch Bites

PIN FOR LATER!

Recipe