Dish of the Day...Pumpkin Deviled Eggs

 **Recipe courtesy of Sarah Roberts

Ingredients:

•  12 eggs
• ½ cup mayonnaise
• ½ teaspoon paprika
• ½ teaspoon white vinegar
• 1 teaspoon yellow mustard
• ½ teaspoon ground mustard 
• Spinach or lettuce leaves for "stems"

Directions:

Place eggs in a single layer in a saucepan and cover with enough water that there's 1½ inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for
1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Pat dry and slice eggs in half lengthwise. Separate yolks into a bowl, whites on a serving platter. Mix yolks, mayo, vinegar, mustard, paprika. Mix well. Add a few drops red and yellow food dye to create a pumpkin color. Evenly disperse helping teaspoons of the yolk mixture into the egg whites. Slice lettuce or spinach to create stem. Use a knife to create the striated look of the pumpkin.