Deviled Egg Crab Salad

Ingredients:

• 6 large eggs
• 1/3 cup extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• cayenne pepper
• 1 tablespoon flat-leaf parsley, finely chopped
• 1 tablespoon scallion, minced
• 1 tablespoon small capers, rinsed plus more for garnish
• 1/2 pound jumbo lump crabmeat, picked over
• salt and freshly ground pepper
• 1 tablespoon sherry vinegar
• 1/2 teaspoon dijon mustard
• 5 cups mixed greens

Instructions:

In a medium saucepan, cover the eggs with 1 1/2-inches of cold water. Bring the water to a rolling boil. Remove the pan from the heat, cover and let the eggs stand for 12 minutes. Prepare a medium bowl of ice water. Drain the eggs and add to the water for 5 minutes. Peel the eggs and halve them lengthwise. Carefully scoop the egg yolks into a bowl, then using a fork mash the yolks with 2 tablespoons of olive oil, lemon juice and a pinch of cayenne. Stir in the parsley, scallion and 1 tablespoon of capers, then gently fold in the crabmeat. Season with the salt and pepper. Generously mound the crab filling into the egg-white halves. In a large bowl, whisk the vinegar with the mustard and the remaining 3 tablespoons of olive oil and season with salt and pepper. Add the greens and toss to coat. Mound the greens on plates and arange the deviled eggs on top. Garnish with capers.