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Cozy Pumpkin Deviled Eggs with Bacon Stems

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These adorable pumpkin-shaped deviled eggs are made with roasted red peppers for natural color and topped with crispy bacon stems. Perfect for fall gatherings, they’re creamy, smoky, and surprisingly easy to make.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup roasted red peppers, drained and patted dry
  • 4 ounces cream cheese, softened
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 4 slices thick-cut bacon
  • 1 teaspoon brown sugar (optional, for candied bacon stems)
  • Fresh chives, cut into small pieces (for garnish)
  • Additional smoked paprika for dusting (optional)

Instructions

  1. Hard-boil the eggs: Place 12 eggs in a large pot, cover with cold water by 1 inch. Bring to a rolling boil over high heat, cover, turn off heat, and let sit for exactly 10 minutes. Transfer to an ice bath and cool completely, about 5 minutes.
  2. Prepare the bacon stems: Place 4 bacon slices on a microwave-safe plate lined with paper towels. Sprinkle with brown sugar if desired. Microwave on high for 3-4 minutes until crispy. Let cool, then break each slice into 12 stem-shaped pieces (about 1 inch long). Set aside.
  3. Peel and halve the eggs: Once cool, peel eggs under running cold water. Pat dry. Cut each egg in half lengthwise. Pop yolks into a medium bowl. Arrange egg white halves on a serving platter, cut side up.
  4. Make the filling: In a food processor, combine egg yolks, drained roasted red peppers, softened cream cheese, mayonnaise, Dijon mustard, garlic powder, and smoked paprika (if using). Pulse until completely smooth, about 30 seconds. Season with salt and pepper to taste.
  5. Pipe the filling: Transfer filling to a piping bag fitted with a large star tip. Pipe filling into each egg white half, starting from the outside and working inward to create a swirl pattern resembling pumpkin ridges.
  6. Add the stems: Gently press one bacon stem piece into the center of each filled egg, angling slightly to look like a pumpkin stem.
  7. Garnish and serve: Sprinkle with chopped chives and a light dusting of smoked paprika. Serve immediately or refrigerate until ready to serve. Can be made up to 4 hours ahead, but add bacon stems just before serving.

Notes

Pat roasted red peppers very dry to prevent runny filling. Use eggs that are at least a week old for easier peeling. For dairy-free, use plant-based block cream cheese. For a lighter version, substitute Greek yogurt for mayonnaise. Bacon stems will lose crunch after 4 hours, so add just before serving.

Nutrition

Keywords: pumpkin deviled eggs, fall appetizer, Halloween appetizer, deviled eggs with bacon, roasted red pepper deviled eggs, cream cheese deviled eggs

Find it online: https://fizzlefork.com/cozy-pumpkin-deviled-eggs-with-bacon-stems/