Seasonal Deviled Eggs

12 eggs
4 tbsp mayonnaise
2 tbsp sour cream
1 tsp dijon mustard (per filling)
1 tbsp chopped fully cooked bacon (plus 4 small pieces for garnish)
1 tbsp pumpkin puree
1 tsp smoked paprika
freshly ground black pepper
Grated cheddar cheese
Green onion
Cranberry sauce 4 tsp
Chives

Place eggs in a single layer in a saucepan and cover with enough cold water that there’s 1 inch of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat, and let sit for 12 minutes for large eggs (9 for small).

Crack egg shells and carefully peel under cool running water, dry.

Slice the eggs in half lengthwise, removing yolks and placing them in 3 small bowls (4 yolks per bowl).

To one bowl, mash yolks with 1 tbsp mayonnaise, sour cream, mustard, bacon, and pepper.

To one bowl, mash yolks with 2 tbsp mayonnaise, mustard, salt, pepper.

To one bowl, mash yolks with 1 tbsp mayonnaise, pumpkin purée, smoked paprika and dijon.

Pipe or scoop the yolk mixtures evenly into the egg whites.

Garnish
For the baked potato flavor, Sprinkle with cheese and green onion and top with a piece of bacon.

For the cranberry flavor, top with 1 tsp of cranberry sauce per half egg.

For the pumpkin flavor, top with more smoked paprika and add a small piece of chive to make the yolk look like a pumpkin.