Ceasar Salad Deviled Eggs - Ohio Eggs

Ingredients

6 large Ohio hard cooked eggs

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1-1/2 teaspoons fresh lemon juice

1/4 teaspoon garlic powder

1 tablespoon grated Parmesan Reggiano

Dash of Worcestershire sauce

Salt and pepper to taste

Directions

Cut the eggs in half lengthwise and remove the yolks to the bowl of a food processor. Place the whites aside. Process the yolks for about 10 seconds until finely ground.
Add mayonnaise, mustard, lemon juice, garlic powder, 1 tablespoon grated Parmesan Reggiano, Worcestershire sauce, salt and pepper and process 10-15 seconds until smooth.
Transfer the yolks mixture to a piping bag and pipe the mixture into the whites.
Place leaves of Romaine lettuce leaves on a serving platter and place the filled whites on the leaves. Sprinkle with the crushed croutons and reserved Parmesan Reggiano. Top each egg with a Parmesan crisp.

Notes

FOR SERVING

Romaine lettuce
Crushed croutons
Parmesan crisps (found with the croutons in the grocery)
Extra Parmesan Reggiano for garnish