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Light & Creamy Mini Pumpkin Deviled Eggs – Easy Fall Appetizer

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These Light & Creamy Mini Pumpkin Deviled Eggs are a festive fall appetizer that’s quick and easy to make. With a lighter filling made from Greek yogurt and cottage cheese, they’re creamy, delicious, and perfect for Halloween, Thanksgiving, or any autumn gathering.

Ingredients

Scale
  • 12 large eggs (room temperature)
  • Ice water bath
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons mayonnaise
  • 1/4 cup cottage cheese, small-curd
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Fresh chives, finely chopped (for garnish)
  • Paprika (optional, for dusting)
  • Pumpkin seeds (optional, for garnish)

Instructions

  1. Boil the eggs: Place eggs in a single layer in a large pot, cover with cold water by 1 inch. Bring to a rolling boil over high heat. Cover, turn off heat, and let sit for exactly 12 minutes.
  2. Ice bath: While eggs cook, fill a medium bowl with ice and cold water. Transfer eggs to ice bath using a slotted spoon. Let sit for at least 10 minutes. Gently crack shells while in ice water to help peeling.
  3. Peel and cut eggs: Peel eggs under running cold water. Pat dry. Cut each egg crosswise about one-third down from the pointed end. The larger bottom piece becomes the pumpkin body; reserve both pieces for filling.
  4. Remove yolks: Gently pop yolks out of the white pieces. Place yolks in a food processor or blender. Set empty white pieces on serving platter, cut side up.
  5. Make filling: Add Greek yogurt, mayonnaise, cottage cheese, pumpkin pie spice, salt, pepper, Dijon mustard, and apple cider vinegar to the yolks. Pulse to break up, then blend on medium until completely smooth (about 30 seconds). Scrape down sides if needed.
  6. Pipe filling: Transfer filling to a piping bag or ziplock bag. If using ziplock, squeeze into one corner and snip off about 1/4 inch from tip. Pipe filling into each egg white cavity using a circular motion to create a swirl resembling a pumpkin top. Do not overfill.
  7. Add stems: Gently press a few pieces of fresh chive into the top of each filled egg to create a stem. Trim chives if too long.
  8. Final touches: Optionally dust tops with paprika or press a pumpkin seed into the side of each egg. Arrange on serving platter.

Notes

For easier peeling, use eggs that are at least a week old and add 1 teaspoon of baking soda to the boiling water. If filling is too thin, refrigerate for 10 minutes before piping. If too thick, add a teaspoon of yogurt or milk. Add chive stems just before serving to prevent wilting. Filling can be made up to 24 hours ahead; store in refrigerator.

Nutrition

Keywords: pumpkin deviled eggs, fall appetizer, easy deviled eggs, mini pumpkin eggs, Halloween appetizer, Thanksgiving appetizer, healthy deviled eggs

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