- 12 eggs
- Crème fraîche
- 8 ounces Pimento cheese spread
- Pancetta, paper thin slices
- 6 ounce can of lump crab, drained
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon
- 1 teaspoon lemon juice
- 1 tablespoon finely chopped asparagus
Place the eggs into an 8 QT pot. Fill the pot with cold water until all of the eggs are covered. Place the pot on the stovetop and bring the water to a boil. Cover the pot with the lid and turn off the heat. Set the timer for 8 minutes. Drain the eggs and place them in a bowl of ice water to stop the cooking process.
When the eggs are cooled, carefully peel and slice them in half lengthwise. The eggs should be a bright orange color, just over soft-boiled.
Preheat oven to 400°F. Place eight slices of pancetta on a baking sheet and bake it for 12-15 minutes or until it is golden and crisp, and then drain it on paper towels.
In a medium bowl, combine the crab, mayonnaise, Dijon, lemon juice and asparagus. Mix until the ingredients are well combined. Season it with salt and pepper.
On one third of the eggs, place a dollop of crème fraîche and about a ¼ teaspoon of caviar. Garnish them with a dill frond.
On another third of the eggs, dollop each egg with about 2 teaspoons of the pimento cheese spread and garnish with a piece of pancetta.
For the remaining eggs, top each egg with about 2 teaspoons of the crab salad and garnish them with scallions.