This irresistible, protein-packed, bite-sized appetizer is just as delicious as deviled eggs, but a whole lot easier to make. Just boil your eggs to a jammy texture that's halfway between hard and soft, then top with a dollop of jazzed-up mayo and garnish with anchovies, roasted peppers, and parsley.

　　

Ingredients

Makes 48

　　24 large eggs

　　1 cup mayonnaise

　　2 tablespoons fresh lemon juice

　　1 garlic clove, finely grated

　　1/4 teaspoon kosher salt

　　1/4 teaspoon smoked Spanish paprika

　　6 oil-packed anchovy fillets, halved lengthwise

　　2 ounces roasted marinated bell peppers, sliced into 1/4-inch-thick strips

　　1/3 cup coarsely chopped parsley

　　Flaky sea salt

　　

Step 1

Bring a large pot of water to a boil over high heat. Gently lower eggs into water; cook 10 minutes. Transfer eggs to a bowl of ice water. Gently tap edges to break shells a bit so water gets in under shell and makes them easier to peel. Let sit in ice bath about 5 minutes, then peel.

　　

Step 2

Meanwhile, whisk mayonnaise, lemon juice, garlic, kosher salt, and paprika in a medium bowl until smooth.

　　

Step 3

Slice eggs in half and arrange on a platter. Dollop with aioli. Arrange 1 anchovy or red pepper slice diagonally over each. Top with parsley, then season with sea salt.

　　

Do Ahead

Step 4

Aioli can be made 2 days ahead. Transfer to an airtight container and chill. Eggs can be boiled and peeled (but not sliced) 2 days ahead. Transfer to another airtight container and chill.