Decadent Deviled Eggs

*Tease* Next week we’ll be bringing you a whole big giant post about our favorite deviled eggs from restaurants and bloggers around the country. But for now, here’s a be-a-utiful one to get you through the weekend, courtesy Chef Thomas Dunklin of B&O American Brasserie in Baltimore.

Soft Boiled Eggs

Bring 3 qts of water to boil in large pot. Place 6 eggs in basket and submerge 6 eggs in boiling water. Let the eggs sit in the boiling water for 5 ½ to 6 minutes. Pull out of water and submerge in ice bath. Let cool. Once cool gentle peel eggs and set aside.

Crab Salad

8 oz jumbo lump crab
1t chopped chives
1t chopped shallots
1t lemon juice
1/8t truffle oil

Combine all ingredients and season with salt and pepper. Set aside.

Mustard Aioli

1 eggs
2 egg yolks
½ T chopped shallots
½ T garlic
1T whole grain mustard
1 to 2 c blended olive oil
salt and pepper

Combine eggs, yolks, garlic, mustard and shallots in a food processor. Blend thoroughly. Start adding oil slowly to emulsify. You may need more or less oil. Keep adding oil till really thick mayo. Season with salt and pepper.

Plating

Sliced eggs in half lengthwise. Plate ½ oz of crab mixture in each egg. Spread the mustard aioli on plate and place eggs on plate. Garnish with chopped chives or micro greens.