Curry Pumpkins

• 12.00 hard-boiled (30.000g)    eggs, whites only
• 1.00 10 oz bag (255.000g)    Riced Cauliflower, Frozen
• 4.00 Tbsp (15.000g)    fat-free cream cheese
• 4.00 Tbsp (10.600g)    nonfat Greek yogurt (plain)
• 1.00 Tbsp (45.000g)    Pumpkin Puree
• 1.00 tbsp (6.300g)    curry powder
• 2.00 tsp chopped (1.000g)    chives
• 1.00 tsp (2.100g)    paprika
• 0.50 tsp (3.000g)    kosher salt
• 0.25 tsp (2.100g)    ground black pepper

1. Cut eggs lengthwise, remove yolks, and discard or save for later.
2. Combine cauliflower, cream cheese, Greek yogurt, curry powder, pumpkin, and salt and pepper in a food processor. Process until smooth.
3. Divide filling evenly between egg whites and lightly dust with paprika.
4. Using a knife, trace lines down the filling to create the look of ridges on a pumpkin.
5. Add a chive piece at the top of each pumpkin to create a stem.

**Stovetop Hard Boiled Eggs:** Fill a saucepan with cold water. Place the eggs in a single layer at the bottom of the saucepan, ensuring that eggs are covered with at least 1" of water. Heat the pot on high heat and bring the water to a full rolling boil. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes. Drain, allow to cool, and peel. **Instant Pot Hard Boiled Eggs:** Add 1 cup water to the Instant Pot. Place metal trivet into the pot. Gently add eggs on top of the trivet. Cook eggs on high pressure for 6 minutes. Remove eggs from Instant Pot, allow to cool and peel.