¼Cupdrained and chopped jarred roasted red peppersabout 1 large
3Tablespoonsgreek yogurt
½Teaspoongarlic powder
½Teaspoononion powder
¼Teaspoonpaprikaplus more for sprinkling
12sliced olives
Salt and pepper to taste
Red pepper flakesif desired
Instructions
Bring a large pot of water to a boil with the eggs in it over high heat. Reduce heat to a low simmer and cook eggs for roughly 10-11 minutes
Drain the eggs cool either in a bowl of ice water or run cool water over them
Allow them to cool completely
Crack eggs and carefully peel under cool running water
Slice the eggs in half lengthwise and scoop out the yolks saving them for the filling
Place the yolks, peppers, yogurt and spices in a food processor and process until smooth
Transfer the yolk mixture to a pastry or a plastic ziploc bag with the end cut off
Pipe about 1 tablespoon of filling into the center of each egg white and place a sliced olive on top to resemble an eye and pumpkin sprinkle with paprika
Serve immediately or cover and refrigerate for up to a day