Place eggs in boiling water for 10-12 minutes, until fully cooked. Transfer eggs to a bowl of ice water to cool completely before peeling.
Once the eggs are peeled, halve lengthwise and remove yolks into a bowl. Mash the yolks, mayonnaise, and Stubb’s Pork Marinade together.
Transfer the yolk mixture into a gallon size freezer bag or pastry bag, cutting off 1/2″ of a corner. Pipe the yolk mixture into the whites, then garnish with a sprinkling of paprika and the roasted red peppers.