Œufs mimosa au crabe

Ingrédients

• 12 Large Easy to Peel Hard Boiled Eggs
• 1/3 Cup Mayonnaise
• 2 tsp Dijon mustard
• 3/4 tsp Lemon Juice
• 1 tsp Worcestershire Sauce
• 1/4 tsp Hot Sauce (- or more to taste)
• 3/4 tsp Old Bay
• 2 tsp Flat Leaf Parsley ( – chopped and packed)
• 1/4 tsp Kosher Salt
• 1/8 tsp Ground Black Pepper
• 8 ounces Lump Crabmeat
• Salt and Pepper (- to taste)
• 1/4 Cup Panko (– toasted)
• Optional Garnishes: Lemon Zest, Chopped Parsley, Sliced Green Onion, Old Bay Seasoning (- to taste)

Préparation

1. 1

   Cut Eggs in Half: Cut the Hard Boiled Eggs: Cut the hard boiled eggs using one of the methods below.For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright, then slice off the top 1/3rd.For Traditional Deviled Eggs: Use a sharp paring knife to cut egg in half lengthwise.

2. 2

   Make Crab Filling: Remove yolks from all the eggs and transfer to the bowl of a food processor. Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary. Add in the crab and pulse to roughly chop the crab. Then, switch to a rubber spatula to fold until well combined. (Tip: For a creamier deviled egg filling, add more mayo 1 tablespoon at a time.)

3. 3

   Pipe Filling: Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a resealable bag with corner snipped off (for a make shift piping bag). Pipe the crab deviled egg mixture into the egg white cups, filling each generously. Transfer deviled eggs to a serving platter.

4. 4

   Garnish and Serve: Garnish with toasted panko, old bay seasoning, parsley or green onion, and lemon zest (if using). Enjoy!