Spanish Deviled Eggs

• 6 large eggs
• 1/2 small clove garlic
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons mayonnaise
• 1 tablespoon finely chopped almonds, preferably Marconas
• 1 teaspoon freshly squeezed lemon juice, more as needed
• 1 teaspoon finely chopped parsley, more for sprinkling
• 1/4 teaspoon smoked Spanish paprika (or regular paprika), more for sprinkling

1. Begin with eggs at room temperature; otherwise, they will need more cooking time.
2. Put the eggs in a medium saucepan and add enough cold water to cover by 1 inch.
3. Put the pan over high heat.
4. As soon as the water boils, turn off the burner and let the eggs sit in the hot water for 10 minutes.
5. Carefully remove from the pan, transfer to a bowl of cold water, and let cool.
6. Peel the eggs, halve lengthwise, and ease out the yolks into a bowl.
7. Arrange the whites on a serving platter.
8. Peel and coarsely chop the garlic, sprinkle with a pinch of salt, and use the side of a chefs knife to smash the garlic into a paste.
9. (You should have about 1/4 teaspoon.)
10. Add the garlic to the bowl with the yolks, along with the olive oil, mayonnaise, almonds, lemon juice, parsley, paprika, and 1/4 teaspoon salt.
11. Use a fork to smash the yolks and blend the ingredients.
12. Taste and add more lemon juice or salt as needed, keeping in mind that you need a flavorful filling to counter the bland egg whites.
13. Using two teaspoons, divide the yolk mixture among the whites.
14. (For a more refined presentation, you can also pipe the mixture in using a pastry bag.)
15. Garnish the eggs with a pinch of parsley and paprika.
16. Refrigerate if making ahead, but let them come to room temperature before serving.

eggs, clove garlic, kosher salt, extravirgin olive oil, mayonnaise, almonds, freshly squeezed lemon juice, parsley, paprika

Taken from www.epicurious.com/recipes/food/views/spanish-deviled-eggs-388343 (may not work)