I wanted to post one more halloween themed treat before the spooky season comes to a close.  This one from the folks at The Chew is a pumpkin take on classic deviled eggs- so can last well into the fall.  Boo yah!

Ingredients:

• 6 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons dijon mustard
• 1 teaspoon paprika (plus more)
• Salt and pepper
• 3 chives (cut into 1/2 inch pieces)

Instructions:

1. Place eggs in a medium sauce pan and cover with cold water. Bring to a boil. Cover with a lid and immediately turn off the heat. Let stand in the hot water for 12 minutes. Immediately remove eggs to ice water. Let eggs cool completely. Remove and peel eggs.
2. Cut eggs in half lengthwise. Remove all the yolks to a medium bowl. Mash and combine with mayonnaise, mustard, and paprika. Season with salt and pepper. Fill a piping bag set with a large round tip with the filling.
3. Fill each egg white half with a mound of yolk filling.
4. Sprinkle with additional paprika on top of the filling.
5. Place a chive piece on the egg to resemble a pumpkin stem.
6. Place the pumpkin deviled eggs on a platter and serve.

Yields 6 servings

Allergen information:

• This recipe is gluten free.
• This recipe is nut free.
• This recipe is vegetarian.

Nutrition information:

Photographs: