Ingredients

 6 large eggs
 3 tablespoons avocado oil mayonnaise
 1 teaspoon cider vinegar
 1/4 teaspoon salt
 1/4 teaspoon smoked paprika
 1/4 teaspoon black pepper
 2 tablespoons minced jarred roasted piquillo peppers (from about 2 peppers)

 1 tablespoon thinly sliced chives

Nutritional Information

 Calories per serving 126

 Fat per serving 11g

 Saturated fat per serving 2g

 Cholesterol per serving 194mg

 Fiber per serving 0g

 Protein per serving 6g

 Carbohydrates per serving 1g

 Sodium per serving 249mg

 Iron per serving 1mg

 Calcium per serving 29mg

How to Make It

Step 1

1 Place eggs in a saucepan with enough cold water to cover by 2 inches;

bring to a boil over high heat. Remove pan from heat; cover and let stand
for 12 minutes. Drain. Plunge eggs into a bowl of ice water; let stand until
cold, about 15 minutes. Carefully peel and halve eggs lengthwise.

Step 2

2 Spoon egg yolks into a bowl. Add mayonnaise, vinegar, salt, paprika and
black pepper. Mash with a fork until smooth and well combined. Stir in
piquillo peppers.

Step 3

3 Spoon or pipe mixture into egg white halves. Top with chives and
additional paprika, if desired.