Ingredients

• 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

Instructions

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