Adorn Your Table With These Heavenly Pumpkin Shaped Deviled Eggs

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Tony Maples Photography


Cute and delicious, these deviled eggs are simply heavenly and will leave your guests wanting more every single time. The best thing about this recipe is it can be used from October all the way through til Thanksgiving Day!


  • 6 large eggs
  • 2 Tbsp. mayonnaise or miracle whip
  • 1 1/2 Tbsp. dill pickle relish
  • 1 tsp of dill relish juice
  • 4-5 green onions chopped very fine.
  • 1 tsp. prepared mustard
  • 1/8 tsp. salt
  • Dash of pepper


  1. Place eggs in a single layer in a saucepan, add water and boil. Adding the eggs before the water keeps them from cracking during high temperatures.
  2. Bring to a boil and boil at least 10 minutes. Remove the pan of eggs from heat.Let stand for 15 minutes then rinse entire pan with eggs in running  cold water for several minutes.
  3. Remove eggs from pan one at a time and gently tap each shell in several places.
  4. Peel under running cold water.
  5. Gently towel dry eggs  .
  6. Slice eggs in half lengthwise, and carefully remove yolks.
  7. In a separate bowl, mash yolks with the mayonnaise. Add dill relish, pour in a teaspoon of liquid from the relish
  8. Add in mustard, salt, and pepper and diced onions and smash well. Add 2 drops of orange food coloring to mixture.
  9. Spoon yolk mixture into egg whites very neatly, do not glob. Sprinkle paprika on top.
  10. Using a fork, gently create a striped look for the pumpkin. Cut a green onion top  into thin strips for the pumpkin stems.
  11. Makes 12 servings for all of  your fall guest.  Refrigerate when not in use.