Instructions

• Place the 8 large eggs in a single layer in a pot and add cold water to cover the eggs by about 1 inch.
• Set the pot over medium-high heat. When the water begins to bubble, add salt to the pot and bring the water to a rolling boil (avoid an excessively vigorous boil to prevent cracking).
• As soon as the water reaches a rolling boil, cover the pot with a lid and turn off the heat. Start a timer and let the eggs sit, covered, for 12–13 minutes.
• When the timer is up, drain the hot water and rinse the eggs under cold running water until cool. Peel the eggs under the cold running water.
• Slice each egg in half lengthwise. Gently remove the yolks and place the yolks in a food processor. Arrange the egg whites on a plate, cover them, and refrigerate while you make the filling.
• Add to the food processor with the yolks: 1/4 cup drained and chopped jarred roasted red peppers, 3 tablespoons mayonnaise, 2 teaspoons prepared mustard, and 1/4 teaspoon paprika. Process until smooth. Taste and season the filling with salt and pepper.
• Transfer the filling to a pastry bag fitted with a large round tip or to a large zip-top bag (squeeze out air and snip off a corner).
• Pipe about 1 tablespoon of filling into the center of each egg white, forming a rounded mound. (Optional) Use a toothpick to drag shallow lines from top to bottom to create pumpkin-like ridges.
• Insert a small piece of chive into the top of each filled egg to represent a pumpkin stem. Sprinkle the filled eggs with additional paprika to taste.
• Serve immediately or cover and refrigerate for up to 1 day.