Quick and Flavorful Butternut Squash Deviled Eggs

These Fall Deviled Eggs with Butternut Squash, Cranberries, & Pecans are a delightful twist on the classic appetizer, blending seasonal flavors into every bite.

The roasted butternut squash adds natural sweetness and fiber, while the creamy yolk filling is enriched with a touch of Dijon, honey, and pickle juice for balanced tang and depth.

Quick and Flavorful Butternut Squash Deviled Eggs

Kathleen R. Coffey
A fall-inspired take on classic deviled eggs, featuring roasted butternut squash, tangy cranberry goat cheese, crunchy pecans, and fragrant rosemary.
Nutritious, visually appealing, and easy to prepare, this appetizer is perfect for gatherings or make-ahead snacks.
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 24 deviled eggs

Equipment

  • 1 Medium saucepan
  • 1 Baking Sheet
  • 1 mixing bowl
  • 1 Piping Bag or Zip-Top Bag
  • 1 Microplane or Fine Grater (optional)

Ingredients
  

  • 12 large eggs
  • 1 cup roasted butternut squash
  • 1/4 cup olive oil mayonnaise
  • 1 tablespoon pickle juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons yellow mustard
  • 1 teaspoon honey
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon paprika
  • 1 tablespoon cranberry goat cheese
  • 1 tablespoon chopped pecans
  • 1 tablespoon fresh rosemary or dill

Instructions
 

  • Prepare the Eggs – Perfectly Hard-Boiled: Place the 12 large eggs in a medium saucepan and cover them with cold water, ensuring the water is about an inch above the eggs.
    Slowly bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat slightly and let the eggs cook for 10–12 minutes to ensure firm yolks without overcooking.
    Immediately transfer the eggs into an ice bath to halt the cooking process and make peeling easier.
    Let them cool for at least 10 minutes before carefully peeling the shells.
    Pat the peeled eggs dry with a paper towel to remove excess moisture.
  • Roast the Butternut Squash – Sweet and Tender: Preheat your oven to 350°F (175°C). Peel and cube the butternut squash into evenly sized pieces, approximately 1-inch cubes, to ensure uniform roasting.
    Toss the cubes with a small amount of olive oil on a baking sheet, coating each piece lightly.
    Roast in the oven for about 20 minutes, turning halfway through, until the squash is tender and slightly caramelized at the edges.
    Allow the roasted squash to cool completely, as adding warm squash to the filling may affect texture and flavor.
  • Prepare the Filling – Creamy and Flavorful: Slice each cooled egg in half lengthwise and gently remove the yolks, placing them into a large mixing bowl.
    Add the roasted butternut squash, 1/4 cup mayonnaise, 1 tablespoon pickle juice, 2 teaspoons Dijon mustard, 2 teaspoons yellow mustard, 1 teaspoon honey, 1/4 teaspoon black pepper, and 1/8 teaspoon sea salt.
    Using a fork or small whisk, mash and mix the ingredients together until the mixture becomes smooth, creamy, and homogenous.
    Taste the filling and adjust seasoning if necessary—add a touch more honey for sweetness or an extra splash of pickle juice for tang.
  • Fill the Egg Whites – Neatly and Elegantly: Transfer the yolk-squash mixture into a piping bag or a sturdy zip-top bag with the tip cut off for controlled dispensing.
    Carefully pipe the mixture into each egg white half, filling generously to create a slightly rounded top.
    This step ensures a clean presentation and uniform portions. Avoid overfilling to prevent the filling from spilling over when garnishing.
  • Add Toppings – Texture and Flavor: Top each filled egg with a small dollop (approximately 1 teaspoon) of cranberry goat cheese for a tangy, creamy contrast.
    Sprinkle 1 tablespoon of chopped pecans evenly across the eggs to introduce a satisfying crunch.
    Finally, garnish each egg with a tiny sprig of fresh rosemary or dill for aroma and a pop of color.
  • Finish with Spices – Subtle Autumn Notes: In a small bowl, combine 1/8 teaspoon ground cinnamon and 1/8 teaspoon paprika.
    Lightly dust this mixture over the top of the deviled eggs.
    This final touch adds a gentle warmth and depth of flavor, enhancing the autumn-inspired profile of the dish without overpowering the other ingredients.
  • Chill and Serve – Ready for Any Occasion: Place the completed deviled eggs on a serving platter and refrigerate for at least 30 minutes to allow flavors to meld.
    Serve chilled as an elegant appetizer, side dish, or party treat.
    These deviled eggs can also be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days, maintaining freshness and flavor.

Notes

  • Hard-boiled eggs are best prepared a day in advance for easier peeling and smoother filling.
  • Roasting butternut squash enhances its natural sweetness and adds a caramelized depth to the filling.
  • Use a piping bag for neat and elegant presentation; a zip-top bag with a corner cut works well as an alternative.
  • Adjust sweetness and tang by balancing honey and pickle juice according to taste preferences.
  • Garnishing with fresh herbs and spices not only elevates flavor but also makes the dish visually appealing.
  • Can be made ahead and stored in the refrigerator for 1–2 days, making it ideal for parties or meal prep.

Topping each egg with cranberry goat cheese and crunchy pecans provides texture contrast, and the subtle dusting of cinnamon and paprika evokes warm autumn aromas.

Beyond flavor, this recipe is a nutritional winner: eggs supply high-quality protein, butternut squash delivers fiber and beta-carotene, and pecans contribute heart-healthy fats.

Low in carbs and rich in essential nutrients, these deviled eggs are a satisfying snack or party appetizer.

Easy to prepare, visually stunning, and perfect for make-ahead meal prep, they are a versatile addition to your everyday or holiday table.

Must-Have Tools for Perfect Results

Medium Saucepan

Essential for boiling eggs evenly without cracking. Its versatility extends to steaming vegetables, making soups, or cooking grains.

Baking Sheet

Ideal for roasting butternut squash to tender perfection. A durable, non-stick sheet is a kitchen workhorse for roasting, baking cookies, or toasting nuts.

Mixing Bowl

Perfect for combining the egg yolks and seasonings into a smooth, creamy filling.

A quality mixing bowl is invaluable for prepping salads, batters, or doughs.

Piping Bag (or Zip-Top Bag)

Enables precise, elegant filling of each egg half for a professional presentation. Also useful for decorating desserts or portioning batters.

Microplane or Fine Grater (Optional)

Handy for grating fresh herbs or zest for garnishing.

Adds finesse to everyday meals and elevates both flavor and presentation.

Chef’s Secrets: Tips For Perfect Eggs

The key to flawless deviled eggs starts with the eggs themselves. For easy peeling, always cool them in an ice bath immediately after boiling.

Roasting butternut squash until tender but slightly caramelized enhances both texture and sweetness.

When mixing the yolk filling, aim for a creamy consistency that is neither too stiff nor too runny, allowing it to pipe neatly into the egg whites.

Don’t rush the seasoning step—taste as you go, adjusting honey, mustard, or pickle juice to balance sweet, tangy, and savory notes.

Finally, a light dusting of cinnamon and paprika at the end creates a subtle autumn aroma that elevates presentation without overwhelming flavor.

Serving Suggestions: Pairing And Presentation Ideas

These deviled eggs are perfect as a holiday appetizer, a weekend brunch highlight, or an elegant snack.

Serve them on a decorative platter with a sprinkle of fresh herbs for visual appeal.

Pair with crisp white wines like Sauvignon Blanc or sparkling cider to complement the creamy filling and nutty crunch.

They also work beautifully alongside a charcuterie board, roasted vegetables, or a simple green salad.

For a seasonal touch, consider adding roasted pumpkin seeds or pomegranate arils to the platter for extra texture and festive flair.

Storage Tips: Keep Eggs Fresh Longer

To maintain the freshness of your deviled eggs, store them in an airtight container in the refrigerator.

Avoid adding delicate garnishes like herbs or nuts until just before serving to preserve their texture and flavor.

Properly stored, the eggs will remain fresh for up to 2 days.

If you need to prepare them further in advance, keep the filling and egg whites separate, combining them only when ready to serve.

For transport, consider a deviled egg tray to prevent shifting and maintain their elegant presentation.

Frequently Asked Questions

1. Can I make this recipe ahead of time?

Yes! The eggs can be boiled and peeled a day in advance, and the filling can also be prepared ahead.

Assemble the deviled eggs just before serving for optimal texture.

2. Can I substitute the cranberry goat cheese?

Absolutely. You can use plain goat cheese, cream cheese, or even ricotta for a milder flavor.

Cranberry goat cheese adds tang and sweetness that complement the autumnal theme.

3. Are these deviled eggs low-carb or keto-friendly?

Yes. With eggs, butternut squash, and healthy fats from pecans, this recipe is low in carbohydrates and fits well into a low-carb or keto diet.

4. How do I prevent the filling from being too runny?

Mash the roasted squash and egg yolks thoroughly and mix in mayonnaise gradually.

If needed, chill the filling for 10–15 minutes before piping to help it firm up.

5. Can I use other nuts or herbs?

Definitely! Toasted walnuts or almonds can replace pecans, and thyme or parsley can be used instead of rosemary.

Experimenting allows you to personalize flavor and texture.