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Easy Pumpkin Deviled Eggs with Bacon Stems

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These Easy Pumpkin Deviled Eggs with Bacon Stems are a festive Halloween appetizer that combines creamy, tangy deviled egg filling with smoky bacon and a hint of paprika. They look like tiny pumpkins but taste like classic deviled eggs with a smoky twist.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 3 tablespoons mayonnaise (Duke’s recommended)
  • 1 teaspoon yellow mustard
  • 1 teaspoon pickle juice
  • 1/4 teaspoon smoked paprika, plus more for garnish
  • 1/8 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 3 slices bacon, cooked until crispy and crumbled
  • Additional smoked paprika for dusting
  • Optional: fresh chives or parsley, finely chopped for serving

Instructions

  1. Hard-boil the eggs: Place eggs in a single layer in a saucepan, cover with cold water by 1 inch. Bring to a rolling boil over high heat, cover, remove from heat, and let sit for exactly 12 minutes. Prepare an ice bath. Transfer eggs to ice bath and cool completely, about 5 minutes.
  2. Cook the bacon: In a skillet over medium heat, cook bacon until crispy, about 6-8 minutes. Transfer to paper towels to drain and cool. Crumble into small stem-shaped pieces.
  3. Peel the eggs: Tap each egg on the counter to crack the shell, roll between palms, and peel starting from the wider end. Rinse under cool water and pat dry.
  4. Slice the eggs: Cut each egg in half lengthwise. Remove yolks to a mixing bowl. Arrange egg white halves on a serving platter, cut-side up.
  5. Make the filling: Add mayonnaise, yellow mustard, pickle juice, smoked paprika, salt, and pepper to the yolks. Mash with a fork until smooth and creamy, about 2-3 minutes. Taste and adjust seasoning.
  6. Pipe the filling: Spoon yolk mixture into a piping bag fitted with a large round tip (or a zip-top bag with corner snipped). Pipe filling into each egg white half in a continuous motion to create a rounded pumpkin shape.
  7. Create the pumpkin look: Lightly dust the top of each filled egg with additional smoked paprika to give an orange color.
  8. Add the bacon stems: Gently press a crumbled bacon piece into the center of each filled egg to resemble a pumpkin stem.
  9. Chill before serving: Refrigerate for at least 15-20 minutes to firm up the filling. For best results, add bacon stems just before serving to keep them crispy.

Notes

Use older eggs (at least a week old) for easier peeling. Add 1 teaspoon baking soda to boiling water to help loosen shells. Chill eggs before adding paprika and bacon to prevent colors from bleeding. For make-ahead, boil and peel eggs up to 2 days ahead; pipe filling up to 6 hours ahead; add bacon stems just before serving.

Nutrition

Keywords: deviled eggs, pumpkin deviled eggs, Halloween appetizer, bacon deviled eggs, easy deviled eggs, fall appetizer

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