• Make-Ahead

Ingredients

1. 10 large eggs
2. 1/4 cup mayonnaise
3. 3 large anchovy fillets, drained and minced
4. 1/2 teaspoon minced garlic
5. 1 tablespoon unsalted butter
6. 1/2 teaspoon finely grated lemon zest
7. 3/4 cup fresh brioche or other bread crumbs
8. 1 tablespoon coarsely chopped parsley

Directions

1. Preheat the oven to 350° In a large saucepan, cover the eggs with water and bring to a simmer. Cook over moderate heat for 8 minutes. Drain the eggs, return them to the pan and shake the pan to crack the shells all over. Fill the pan with cold water and let the eggs cool for 3 minutes. Drain and peel the eggs; pat dry.
2. Meanwhile, in a small bowl, blend together the mayonnaise, garlic and one-third of the minced anchovies.
3. In a small skillet, melt the butter over moderate heat. Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute. Stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet. Bake the crumbs until golden brown and crisp, about 2 minutes.
4. Halve the eggs and arrange on a platter. Dollop 1/4 teaspoon of the mayonnaise on each egg yolk. Top each with the anchovy crumbs and parsley and serve.

Make Ahead

The hard-cooked eggs and anchovy mayonnaise can be refrigerated separately overnight.