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1
Begin with eggs at room temperature; otherwise, they will need more cooking time.
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2
Put the eggs in a medium saucepan and add enough cold water to cover by 1 inch.
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3
Put the pan over high heat.
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4
As soon as the water boils, turn off the burner and let the eggs sit in the hot water for 10 minutes.
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5
Carefully remove from the pan, transfer to a bowl of cold water, and let cool.
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6
Peel the eggs, halve lengthwise, and ease out the yolks into a bowl.
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7
Arrange the whites on a serving platter.
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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.
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9
(You should have about 1/4 teaspoon.)
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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.
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11
Use a fork to smash the yolks and blend the ingredients.
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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.
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13
Using two teaspoons, divide the yolk mixture among the whites.
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14
(For a more refined presentation, you can also pipe the mixture in using a pastry bag.)
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15
Garnish the eggs with a pinch of parsley and paprika.
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16
Refrigerate if making ahead, but let them come to room temperature before serving.
