These Roasted Red Pepper Deviled Eggs are naturally colored orange from the bright red peppers and yellow yolks. These are a festive appetizer for Halloween or Thanksgiving.

Roasted Red Pepper Deviled Eggs - naturally orange colored pumpkin shaped deviled eggs. the-girl-who-ate-everything.comWhy do I immediately feel the need to declare that I’m not pregnant? I’m not. For those of you who know me, the second I’m pregnant – even before I’m aware, I start craving deviled eggs. I enjoy them when I’m not pregnant, just not with the same hormonal passion. Which is why I love this Deviled Egg Spread and even tried putting boiled eggs in these chocolate chip cookies.

Roasted Red Pepper Deviled Eggs - naturally orange colored pumpkin shaped deviled eggs. the-girl-who-ate-everything.comThe filling of these eggs is orange from roasted red peppers mixed with the egg yolks. If you detest red peppers you could just die them with food coloring but that wouldn’t be as much fun. My only issue with these is that I’m not the best artist. I’m the worst. Making the little pumpkin stripes with a toothpick – I should have let my 5-year-old do it. He would do a better job.



Roasted Red Pepper Deviled Eggs | The Girl Who Ate Everything
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Roasted Red Pepper Deviled Eggs


  • 8 large eggs
  • 1/4 cup drained and chopped jarred roasted red peppers
  • 3 tablespoons mayonnaise
  • 2 teaspoons prepared mustard (see Note)
  • 1/4 teaspoon paprika , plus more for sprinkling
  • Salt and pepper
  • chives for pumpkin stems


  1. Start off with placing your eggs in a pot in a single layer and covering them with cold water about an inch above the eggs. Turn the heat up to medium high and once water starts to bubble add some salt to the pot. Bring water to a rolling boil but not too high or the eggs will crack. Once water comes to a rolling boil, place the lid on and turn off the heat. Let eggs sit for 12-13 minutes making sure to not open the lid or all of the heat will escape. Make sure not to start your timer until right when you turn off the heat.
  2. When the time is up remove eggs from pot. Rinse and peel in cold running water.
  3. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.
  4. Transfer yolk mixture to a pastry bag fitted with a large round tip or a large ziplock bag. If using a bag, squeeze out air, seal and snip off a corner. Pipe about 1 Tbsp. filling into center of each egg white, to resemble a pumpkin. You can use a toothpick to make the stripes of a pumpkin or leave them plain. Set a piece of chive into the filling to represent a stem. Sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.

Recipe Notes

You might want to start with less mustard and add it to taste. I like mine with a strong mustard flavor. The original recipe used Dijon. I don't like Dijon in my deviled eggs but some people prefer it for its milder taste.

Source: slighty adapted from Myrecipes