Jammy Eggs with Smoked Paprika Aioli

Directions

1. 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. 2.

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

3. 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. 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.