6 large eggs
12 small romaine lettuce leaves
2 to 3 tablespoons mayo (2 is suggested but 3 will make a creamier filling)
2 teaspoons smooth Dijon mustard
1/4 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1 tablespoon olive oil
1 anchovy fillet, minced
1 small clove garlic, minced
1/4 teaspoon grated lemon zest
1/4 cups (30 grams) panko bread crumbs
2 tablespoons freshly grated Parmesan cheese or more to taste
Hard boil your eggs in salted water. Drain eggs and cover with cold water. Sitting them in ice water will help the eggs chill more quickly.
Arrange 12 small lettuce leaves on a serving platter. Carefully peel the eggs and cut in half lengthwise. Remove the yolks and place them in a small bowl. Arrange the whites on leaves. Mash the yolks with the mayo, Dijon, Worcestershire, lemon juice and 1 tablespoon of the parsley until smooth. Season generously with salt and freshly ground black pepper. Set the filling aside.
In a small skillet, heat the olive oil over medium heat. Add the anchovy and garlic and cook, stirring, until the anchovy begins to dissolve into the oil, about 1 minute. Add the lemon zest and bread crumbs and saute them until golden, about 2 to 3 minutes. Stir in Parmesan and set crumbs aside.
When you’re ready to serve the eggs, “pipe” the yolk mixture back into the cavities of the egg whites, mounding it slightly in the center. (you can make your own filling pipe by cutting a small hole in a ziplock you’ve filled with the yolk mixture). Sprinkle each egg with some of the crumb mixture (about 1 teaspoon), allowing some to spill onto the lettuce cups. Garnish with remaining chopped parsley and serve.