Deviled Egg Trio 2018-01-01 (2)

Prepare parsley oil: Blanch parsley for 10 sec.; shock in ice water and drain. Pat parsley thoroughly dry. Puree in blender while drizzling in olive oil.

Prepare red pepper coulis: Puree roasted peppers in food processor with vegetable oil. Pass through chinois, adding additional oil if necessary to achieve a smooth consistency.

Remove yolks from hard-boiled eggs. In food processor, pulse yolks until finely chopped. Add avocados, mustard, salt, chipotle powder and pepper; pulse until smooth. Add 1 tbsp. parsley oil; pulse again.

Transfer mixture to plastic pastry bag fitted with star tip; squeeze out all air. Refrigerate until service.

Per order, pipe avocado filling into three egg white halves and top each with a different garnish (prosciutto, diced red pepper and crabmeat). Garnish plate with parsley oil and red pepper coulis.