Seasonal Deviled Eggs

Seasonal Deviled Eggs
  • 22M Total Time

  • 10M Prep Time

  • 12 Ingredients

  • 6 Servings

Ingredients and Directions

Deviled Eggs


  1. Place eggs in a single layer in a saucepan and cover with enough cold water that there’s 1 inch of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat, and let sit for 12 minutes for large eggs (9 for small).

  2. Crack egg shells and carefully peel under cool running water, dry.

  3. Slice the eggs in half lengthwise, removing yolks and placing them in 3 small bowls (4 yolks per bowl).

  4. To one bowl, mash yolks with 1 tbsp mayonnaise, sour cream, mustard, bacon, and pepper.

  5. To one bowl, mash yolks with 2 tbsp mayonnaise, mustard, salt, pepper.

  6. To one bowl, mash yolks with 1 tbsp mayonnaise, pumpkin purée, smoked paprika and dijon.

  7. Pipe or scoop the yolk mixtures evenly into the egg whites.


  • 12 eggs
  • 4 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1 tsp dijon mustard (per filling)
  • 1 tbsp chopped fully cooked bacon (plus 4 small pieces for garnish)
  • 1 tbsp pumpkin puree
  • 1 tsp smoked paprika
  • freshly ground black pepper


  1. For the baked potato flavor, Sprinkle with cheese and green onion and top with a piece of bacon.

  2. For the cranberry flavor, top with 1 tsp of cranberry sauce per half egg.

  3. For the pumpkin flavor, top with more smoked paprika and add a small piece of chive to make the yolk look like a pumpkin.


  • Grated cheddar cheese
  • Green onion
  • 4 tsp Cranberry sauce
  • Chives

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.