Halloween Deviled Eggs

9 large Ohio hard-cooked eggs, peeled, cut in half lengthwise and divided

6 oz. cream cheese, softened

4 tablespoons dark brown sugar

1 1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons vanilla

Pinch of salt

Orange food coloring

Whole pecans cut in half lengthwise

Orange edible glitter

6 large Ohio eggs, hard-cooked

3 tablespoons mayonnaise

1 teaspoon mustard

1/2 teaspoon cider vinegar

Salt and pepper to taste

2 tablespoons finely chopped fresh dill

12 small pimento-stuffed olives

Red food coloring, liquid-gel preferred

In the bowl of a food processor, combine the yolks of 6 eggs and 3 whole eggs, the cream cheese, dark brown sugar, pumpkin pie spice, vanilla and salt. Process until smooth and well combined. Add several drops of orange food coloring and process 5-10 seconds.
Place the 12 whites in a resealable plastic bag and add about a tablespoon of the edible glitter to the bag. Seal the bag and gently massage the whites so the glitters covers them evenly. Place the whites on a serving platter.
Fit a piping bag with a large closed star piping tip. Fill the bag with the yolk mixture and pipe into the whites with an upward motion. Place a pecan piece in the center for a stem.
Garnish with candy corn if desired.

Take the hard-cooked eggs and lightly tap the shell all the way around with the back of a spoon, making very small cracks. Dissolve two tablespoons of the red food coloring in 4 cups of water. Place the eggs in the water and let them sit for several hours or overnight.
Peel the eggs and cut them in half, and place the yolks in a small bowl. The whites should look like they have red veins running through them.
Thoroughly combine the yolks, mayonnaise, mustard, vinegar, salt and pepper until smooth.
Place the whites on a serving platter and fill with the yolk mixture. Sprinkle each eyeball with a scant teaspoon of dill and then top with an olive.
Garnish your hairy eyeballs with gummy worms or your choice of scary creatures.

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