Thanksgiving Turkey Deviled Eggs {No Mayo}

Place eggs in a single layer at the bottom of a medium-sized saucepan or pot. Add enough water to cover the eggs with at least 1 inch of water.
Add a tablespoon of vinegar and a tablespoon of salt to the pot and stir gently.
Place the pan onto the stove over high heat and bring the water to a rolling boil.
Once the water is boiling, set a timer for 8 minutes and allow it to continue to boil, uncovered.
Right before the timer is about to go off, turn on the faucet to the coldest it can go and let it run until the water is ice cold. Once the timer goes off, drain the hot water and place the pan with the eggs under the cold running water, allowing the ice cold water fill the pan. The water will turn lukewarm from the heat of the eggs and pan. Keep running the water (it will overflow from the pot), until the water in the pan is ice cold. Leave the eggs in the pot for about 10 minutes, until they reach room temperature.

Once the eggs are at room temperature (but not colder), you can peel them.
To peel the eggs, roll them on the counter with the palm of your hand, pressing gently to make cracks all over the surface of the shell. Using your fingers, gently remove the shell.

Cut the hard boiled eggs in half lengthwise from top to bottom. Use a small spoon to scoop out the cooked egg yolks.
Place the yolks into the bowl of a small food processor. Add the Greek yogurt, Dijon mustard, garlic powder, and salt. Close the lid of the food processor and pulse several times until the mixture is well-combined and fluffy. You may need to scrape the sides of the food processor with a spatula to ensure everything is combined. Taste and adjust seasonings as needed.

Transfer the egg mixture to a piping bag with a tip and squeeze to fill each egg cavity with the egg mixture (you can also use a spoon).
Cut the peppers thinly and poke them into the filling at the top of the hard boiled egg halves to form the feathers. Next, poke on the eyes and carrot beak. Add a very thin slice of red pepper next to the carrot beak for the snood (the red dangly thing on a turkey).
Cut the peppers thinly and poke them into the filling at the top of the hard boiled egg halves to form the feathers. Next, poke on the peppercorn eyes and carrot beak. Add a very thin slice of red pepper next to the carrot beak for the snood (the red dangly thing on a turkey).
Serve immediately, or store in an airtight container in the fridge for up to 2 days.