Mayonnaise made with avocado oil is loaded with healthy monounsaturated fats, as well as fat-soluble vitamins D and E.
1 Place eggs in a saucepan with enough cold water to cover by 2 inches; bring to a boil over high heat. Remove pan from heat; cover and let stand for 12 minutes. Drain. Plunge eggs into a bowl of ice water; let stand until cold, about 15 minutes. Carefully peel and halve eggs lengthwise.
2 Spoon egg yolks into a bowl. Add mayonnaise, vinegar, salt, paprika and black pepper. Mash with a fork until smooth and well combined. Stir in piquillo peppers.
3 Spoon or pipe mixture into egg white halves. Top with chives and additional paprika, if desired.