Chipotle Bacon Pumpkin Deviled Eggs

• 6 whole Eggs
• 1/2 cups Pumpkin (Not Pie Filling)
• 1 whole Chipotle Pepper In Adobo Sauce, Chopped
• 1/2 teaspoons Chipotle In Adobo Sauce
• 1/2 teaspoons Dijon Mustard
• 1/2 teaspoons Lime Juice
• 1/4 teaspoons Smoked Paprika
• 1 slice Bacon, Cooked And Crumbled
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Pepper
• 12 sprigs Cilantro

1. Add eggs to a pot and just cover eggs with cold water.
2. Bring to a boil, and cover and simmer on the lowest heat setting for 15 minutes.
3. Run cold water over the eggs to stop the cooking.
4. Let the eggs sit for about 15 minutes until cooled.
5. Peel eggs and slice in half, horizontally.
6. Take 2 egg yolks and discard the rest.
7. Place in a bowl with pumpkin, chipotle pepper, chipotle in adobo sauce, Dijon mustard, lime juice, smoked paprika, bacon, salt and pepper.
8. Mix until thoroughly combined.
9. Evenly fill each egg with pumpkin mixture and top with a sprig of cilantro.
10. Refrigerate until ready to serve.

eggs, pumpkin, pepper, dijon mustard, lime juice, paprika, bacon, salt, ground pepper, cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chipotle-bacon-pumpkin-deviled-eggs/ (may not work)