Pumpkin Deviled Eggs

Servings: 12

Total time: 20 Minutes

INGREDIENTS

12 large eggs (hard-boiled)

¼ cup canned pumpkin puree

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

2 teaspoons prepared horseradish

1 teaspoon Diamond Crystal Salt Co.^™ Kosher Salt 

½ teaspoon freshly ground black pepper

6 small cornichons

1 teaspoon smoked paprika

DIRECTIONS

Peel eggs and cut in half lengthwise. Separate yolks from whites. Place yolks, pumpkin, mayonnaise, mustard, horseradish, kosher salt and pepper into a medium bowl. Whisk mixture until completely smooth.

Transfer yolk mixture to a large resealable plastic bag. Cut a small hole in one corner of the bag and pipe filling into each egg white cavity. Smooth yolk mixture with a damp finger and create ridges on yolks with a fork.

Cut cornichons in half lengthwise, then crosswise. Place 1 cornichon piece at one end of each yolk, creating a stem. Garnish with a sprinkle of smoked paprika and serve.