Hot Pumpkin Deviled Eggs

Hot Pumpkin Deviled Eggs

Prep Time

20 minutes

Cook Time

15 minutes


12 people

This Halloween twist on the classic deviled egg has a little kick to it thanks to the addition of hot sauce instead of traditional mustard. The cayenne pepper sauce and paprika give the egg its Halloween orange color, while a scallion adds the pumpkin stem!

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  • 10 eggs
  • 4 tablespoons mayonnaise
  • 1 tablespoon cayenne pepper sauce
  • 1 teaspoon paprika
  • Salt and pepper, to taste

For the Garnish

  • 1 scallion, chopped


  • 1 Cover eggs in a saucepan with cold water, bring to a boil.
  • 2 Cover and turn off heat.
  • 3 Let stand for ten minutes.
  • 4 Immediately remove eggs and place in ice water.
  • 5 Let eggs cool completely, then remove and peel eggs.
  • 6 Cut eggs lengthwise in half, remove all yolks and place them in a mixing bowl.
  • 7 Mash and combine egg yolks with cayenne pepper sauce, paprika, salt and pepper.
  • 8 Fill each egg white halfway with a mound of the mixture. You can choose to pipe or scoop it in based on how you want them to look.
  • 9 Place a piece of the chopped scallion at the top of the filling to garnish as a pumpkin stem.



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