commercially prepared roasted red bell peppers
extra virgin olive oil
large hard-cooked eggs
Avocados From Mexico peeled and pitted
red bell pepper finely diced
fresh lump crab meat picked over
finely chopped cilantro
sliced prosciutto baked until crisp and crumbled
For Parsley Oil
In large pot of salted wáter, blanch parsley for 10 seconds. Drain parsley in colander. Immedately transfer parsley to bowl of ice water to cool. Drain and pat parsley dry. In blender, whirl parsley with olive oil until smooth. Strain through cheesecloth or Chinois.
For Red Pepper Coulis
Drain roasted peppers and pat dry with paper towel. In blender, puree peppers with oil. Pass through Chinois, adding additional oil as needed to achieve consistency of stirred yogurt.
Peel, halve and separate yolks from whites of hard-cooked eggs. In a food processor, pulse yolks until finely chopped (do not over-process). Add flesh from Avocados, mustard, chipotle powder, salt, and ground black pepper, pulsing until mixture is smooth. Add 1 tablespoon Parsley Oil for enhanced green color and flavor, or more as desired. Transfer filling to plastic pastry bag fitted with tip and squeeze out all air. If not using immediately, refrigerate filling for up to 4 hours.
To Serve: Pipe Avocado Filling into egg white halves. Garnish filled eggs three ways:
Sprinkled with oven-crisped prosciutto finely chopped into crumbles; With diced red pepper; With crab-meat lightly chopped and tossed with minced cilantro, olive oil, salt, and pepper. Garnish plate (optional) with drizzles of Parsley Oil and Red Pepper Coulis.