1/4 cup chopped dry-roasted almonds, toasted and divided
2 tablespoons extra-virgin olive oil
2 tablespoons canola mayonnaise
2 teaspoons cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon smoked paprika
2 garlic cloves
Chopped fresh chives (optional)
How to Make It
Add water to a large saucepan to a depth of 1 inch; set a large vegetable steamer in pan. Bring water to a boil. Add eggs to steamer. Steam eggs, covered, 16 minutes. Remove from heat. Place eggs in a large bowl filled with ice water; let stand for 3 minutes.
Preheat broiler to high.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap bell peppers in foil; let stand 10 minutes. Remove and discard peel; chop peppers.
Combine peppers, 3 tablespoons almonds, olive oil, and remaining ingredients in a food processor; process until smooth.
Peel eggs; discard shells. Slice eggs in half lengthwise. Add yolks to bell pepper mixture; process until combined. Spoon mixture into egg white halves (about 1 tablespoon each). Sprinkle egg halves with remaining 1 tablespoon almonds and chives, if desired.