Ingredients 

• 2 2oz cups Aveyo Orginal Avocado Mayo

• 1 whole garlic bulb 

• 1 tablespoon olive oil 

• 12 hard-boiled large eggs 

• 2 tablespoons grated parmesan cheese 

• 1 teaspoon paprika

• chopped fresh chives

DIRECTIONS

• Preheat oven to 350°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Drizzle cut cloves with oil. Wrap in foil. Bake until cloves are soft and light golden, 50-60 minutes. Unwrap; cool completely.

• Meanwhile, cut eggs lengthwise in half. Remove yolks to a bowl; reserve whites. Squeeze garlic from skins and add to yolks; mash yolks and garlic with a fork. Stir in aveyo mayo, cheese and paprika.

• Spoon or pipe filling into egg whites. If desired, sprinkle with chives. Refrigerate, covered, until serving.