1/4-1/2 teaspoon Black Pepper, (depending on how peppery you like your eggs)
Preheat your oven to 400°F.
Place the eggs in a very large pot in one layer. Cover them with 2 inches of water and bring to a boil on high heat. Once they reach a rolling boil, turn off the heat (but don’t take the pot off) cover and pot and let stand for 10-12 minutes. Then, dump the water and fill with cold water and let stand for 10 minutes
While the eggs cook, place the pepitas on a small baking sheet and bake until lightly golden brown, about 5-7 minutes.
Transfer the toasted pepitas, salt and pepper to a small food processor or spice grinder (I used my magic bullet) and pulse until broken down but there are a few small chunks for texture.
Peel the eggs and DEVOUR by dipping into the pepitas mixture!
You may end up having more dip leftover. It stays good in air-tight container for a long time!