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Jammy Eggs with Smoked Paprika Aioli

['24 large eggs', '1 cup mayonnaise', '2 tablespoons fresh lemon juice', '1 garlic clove, finely grated', '1/4 teaspoon kosher salt', '1/4 teaspoon smoked Spanish paprika', '6 oil-packed anchovy fillets, halved lengthwise', '2 ounces roasted marinated bell peppers, sliced into 1/4-inch-thick strips', '1/3 cup coarsely chopped parsley', 'Flaky sea salt']

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

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