Pumpkin Deviled Eggs

Can't say I am the biggest fan of deviled eggs but they do make for the perfect Halloween appetizer.

Ingredients:

• 12 large eggs

• ½ cup mayonnaise

• Juice of ½ lemon

• 1½ tsp Dijon mustard

• kosher salt

• Freshly ground black pepper

• 2 Tbsp paprika

• 4 chives, cut into small pieces

Directions:

1. Place eggs in a single layer in a saucepan and add enough water to cover eggs with 2" of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.

2. Crack shells and carefully peel under cool running water.

3. Slice the eggs lengthwise. Spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, and Dijon and season with salt and pepper.

4. Spoon the mixture evenly among egg whites and smooth top.

5. Carefully dust paprika all over yolk mixture, completely covering yolk. Use a sharp paring knife to make ridges down the paprika-dusted yolk to look like a pumpkin.

6. Place chive above egg mixture to look like a stem and serve.

Serves: 12