Caesar Salad Deviled Eggs

Adapted from smitten kitchen.

Serves 6-12.

6 hard boiled eggs, peeled

2 ½ tablespoons mayonnaise

1 ½ teaspoons smooth Dijon mustard

¼ teaspoon Worcestershire sauce

½ teaspoon lemon juice

1 ½ tablespoon garlic olive oil

¼ teaspoon grated lemon zest

¼ cups panko bread crumbs

3 tablespoons fresh fine grated Parmesan cheese

Slice eggs in half lengthwise. Scoop out yolks and place in a small bowl. Arrange whites on a plate. Mash the yolks with the mayo, Dijon, Worchestershire, and lemon juice. Season with salt and freshly ground black pepper to taste. Set aside.

In a small skillet, heat the olive oil over medium heat. Add lemon zest and bread crumbs, and sauté until golden, a few minutes. Remove from heat. Let cool slightly, then stir in Parmesan and set aside.

When you are ready to serve the eggs, spoon the yolk back into the egg whites, mounding slightly in the center. Sprinkle each egg with some of the crumb mixture and serve.