Caesar salad deviled eggs

Drop 13 eggs into two quarts of boiling water using a spider, cradling them against the side so they do not crack.

Set a 12 minute timer, then drain off the boiling water and top the pot with a gallon of ice water to stop the cooking.

Peel all 13 eggs and drop the cooked yolks into a large freezer bag.

Add the anchovy paste, Dijon mustard, mayo, pressed garlic, lemon juice and grated Parmesan to the bag.

Smash it all together inside the bag, then zip off a corner and pipe the yolk mixture into the halved egg whites.

Cut a little off the bottom of each egg half to make a flat spot so they do not slide on the plate.

Shave a little Parmesan on top of each yolk and add several cranks of black pepper.