How to Make Oscar Deviled Eggs

Ingredients

• 12 large eggs
• 4 asparagus spears
• ½ cup mayonnaise, homemade or store-bought
• 1 teaspoon prepared yellow mustard
• ½ teaspoon fine sea salt
• ¼ cup canned crab meat (2 ounces)
• Fresh basil leaves, thinly sliced, for garnish (optional)
• ¾ cup Easy Dairy-Free Hollandaise, for garnish (optional)
• Cayenne pepper, for garnish

1. Place the eggs in a large saucepan and cover with cold water. Bring the water to a boil, then immediately cover the pan and remove it from the heat. Allow the eggs to cook in the hot water for 11 minutes.
Meanwhile, prepare the asparagus
2. Remove and discard the tough ends. Cut off the top 3 inches of each spear, and cut the rest on the diagonal into ¾-inch pieces. Place the asparagus in boiling water for 2 minutes, then quickly remove from the pan and rinse in cold water to maintain a bright green color. (Note: A skillet is best for this task, as the spears will fit easily and water boils faster with a larger bottom touching the heat source.)
3. After the 11 minutes are up, drain the eggs and rinse them with very cold water for a minute or two to stop the cooking process. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl (or a food processor); set the whites aside.
4. Mash or blend the egg yolks with a fork (or a food processor) until they are the texture of very fine crumbles. Add the mayonnaise, mustard, and salt and stir to combine. Fill the egg white halves with the yolk mixture.
5. Place an asparagus spear top and four deviled eggs on each serving plate. Garnish each deviled egg with a few pieces of canned crabmeat, a few pieces of asparagus, and some sliced basil, if desired. To up the keto level, drizzle each egg with 1½ teaspoons of hollandaise, if desired. Finish with a sprinkling of cayenne pepper.
6. Store leftover deviled eggs in an airtight container in the fridge for up to 5 days.