• In a medium saucepan, add 6 eggs, and enough water to just cover the eggs.
• Heat over medium-high heat until boiling. Turn down heat, cover, and simmer for 10 minutews.

Make the Mayonnaise

• In a blender or food processor, add 1 egg, ½ cup olive oil, and ½ apple cider vinegar, and blend untill smooth and creamy. Set aside in large mixing bowl.
• Cut off tops and bottoms of peppers and remove seeds.
• Cut peppers in half, lengthwise. Set aside.
• Remove eggs from heat, keeping them covered, and let sit for 2 minutes.
• Drain eggs and put in a cold water bath for 10 minutes.
• Peel and rinse eggs. Mash or cut up eggs, levaing chunky.
• Add eggs to the large mixing bowl.
• Add homemade mayonnaise, 1 teaspoon mustand, ½ teaspoon Himalayan salt, and ¼ teaspoon fresh ground black pepper to the eggs.
• Mix until well combined.
• Spoon onto bell peppers and serve like sandwiches.