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Ingredients
- 12 large Eggs
- 2 large Red Bell Peppers
- 1/4 cup Chopped Dry-roasted Almonds toasted and divided
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Canola Mayonnaise
- 2 teaspoons Cider Vinegar
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Smoked Paprika
- 2 cloves Garlic
- Chives chopped fresh , optional
Ingredients
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Instructions
- Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil. Add eggs to steamer. Steam eggs, covered, 16 minutes. Remove from heat. Place eggs in a large bowl filled with ice water; let stand for 3 minutes.
- Preheat broiler to high.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap bell peppers in foil; let stand 10 minutes. Remove and discard peel; chop peppers.
- Combine peppers, 3 tablespoons almonds, olive oil, and remaining ingredients in a food processor; process until smooth.
- Peel eggs; discard shells. Slice eggs in half lengthwise. Add yolks to bell pepper mixture; process until combined. Spoon mixture into egg white halves (about 1 tablespoon each). Sprinkle egg halves with remaining 1 tablespoon almonds and chives, if desired.
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