1/3cupjarred roasted red bell pepperspatted dry and coarsely chopped
½teaspoonkosher or fine sea salt
¼teaspoonsmoked paprikaplus more for dusting
¼teaspoonfreshly ground black pepper
18black olive slices
Place the eggs in a pan big enough for the eggs to be in a single layer. Cover with enough cold water to go about an inch over the top of the eggs. Place over high heat and bring to a full boil. Take off the heat, cover the pan, and let sit for 12 minutes.
Run the eggs immediately under cold water. Peel the eggs and cut in half lengthwise. Place the yolks in the bowl of a food processor along with the red peppers, mayonnaise, mustard, hot sauce, salt, onion powder, paprika, and pepper. Process until smooth.
Using a small ice cream scoop, place a scoop of filling into each egg white. Sprinkle with a little paprika.
Cut the tomatoes in half lengthwise, scrape out the seeds, and cut into slivers lengthwise. Insert a sliver of tomato into the yolk mixture on either side at the top of each yolk, like horns. Insert one at the bottom in the middle, like a tongue.
Cut the olive slices in half and stick one where each eye would go, angling them, and one above the tongue where the mouth would be. Serve immediately or refrigerate until serving.