All it takes is one sweet, smoky, tangy secret ingredient to level up a platter of classic deviled eggs. Your typical additions - Dijon mustard and creamy mayonnaise - still play an important role in this recipe, but the roasted red peppers and generous dusting of paprika take the pumpkin-shaped flavor bombs from average to amazing. Serve them as a Thanksgiving appetizer or bring to a potluck; wherever they go, these roasted red pepper deviled eggs are sure to dazzle.

Directions

1. In a medium saucepan, cover 8 large Nellie's Free Range Eggs with water and add 2 teaspoons vinegar.
2. Bring to a boil over high heat for 3 minutes.
3. Remove from heat, cover, and let sit for 11 minutes.
4. Place eggs in an ice bath for 5 minutes, or until completely cool.
5. Crack eggs against the edge of a bowl or counter and gently peel under running water.
6. Using a sharp knife, cut the eggs in half lengthwise.
7. Remove the yolks and place in a blender or food processor with the red peppers, mayonnaise, Dijon mustard, and salt and pepper to taste. Pulse the egg yolk mixture until it is well blended.
8. Scoop about 1 rounded Tablespoon of the egg yolk mixture into the center of each egg white half. Or, transfer the mixture to a resealable bag and cut a small corner to pipe the mixture.
9. Use a toothpick and light pressure to create about 4 vertical indentations in the filling to resemble the ridges of a pumpkin. Cut small pieces of chive and place into the filling for the "stem." Sprinkle with paprika to garnish.
10. Serve right away, or keep refrigerated for up to one day.

Adapted by Five Marigolds from MyRecipes