Roasted Red Pepper Deviled Eggs

Serve these devilishly delicious treats as part of the Halloween feast. Roasted red pepper and paprika add an orange hue to the filling, reminiscent of "jack-o-lanterns", and chopped green onions resemble its stalks.
Bring a large pot of water to a boil over high heat. Carefully lower the eggs into the water, bring back to the boil, and reduce the heat to low. Cook the eggs for 11 minutes, then drain and pour into a large bowl of ice water. Let cool completely for at least 10 minutes.Break the eggs and rinse them thoroughly under running cool water. Cut in half lengthwise, remove the yolks, and place them in a food processor along with the pepper, mayonnaise, mustard, and paprika. Cover the whites and refrigerate. Whisk the egg yolk mixture until smooth; taste and season with salt and pepper.Transfer the egg yolk mixture to a pastry bag with a large round spout or a large zip-up bag. If you are using a bag, squeeze out the air, close it, and cut off the corner. Whisk in about 1 tablespoon. Place the filling in the center of each egg white so that it resembles a pumpkin. Put a piece of green onion in the filling diagonally so that it resembles a leg. Sprinkle the egg yolks with paprika. Serve immediately or cover and refrigerate overnight.