Everything Pumpkin! ~ Pumpkin Deviled Eggs

I absolutely love anything and everything pumpkin at this time of the year! (Almost as much as these little squirrels. 😉 ) I love pumpkin muffins, pumpkin custard, pumpkin curry, and now, pumpkin deviled eggs! Mind you, they aren’t pumpkin flavored eggs. That might be a little too much, even for me. 😉 They would be perfect for Halloween or even Thanksgiving.You can use your favorite classic deviled egg recipe, or use my lightened version below. The extra paprika mixed in is what gives them their pumpkin color.Pumpkin Deviled Eggs

8 hard boiled eggs, cooled, sliced in half, yolks removed, 1/2 of the yolks reserved

3 tablespoons nonfat plain Greek yogurt

1 teaspoon Dijon mustard

1 tablespoon mayonnaise

1/2 teaspoon paprika, plus more for garnish

Salt to taste

1 or 2 fresh chives, cut into one-inch lengths

In a small bowl, stir together the yolks, yogurt, mustard, mayonnaise, paprika, and salt until smooth. With a small spoon, fill the holes in the egg whites with the yolk mixture. (FYI, you will have more whites than yolk mixture if you mound the filling as I did. But no worries, whites are a great snack!) Smooth the mixture with your finger. With the back of a butter knife, make 4 small little lines in each yolk filling to imitate the lines of a pumpkin. Place the cut chives into the yolks to make a “stem.” Sprinkle extra paprika over the top as a garnish.