Spanish Deviled Eggs

Directions

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