Crab Deviled Eggs with Crispy Shallots

Eggs:--
12 hard boiled eggs
¾ cup SIDS RASPBERRY HONEY MAYO
110 g lump crab meat, plus the reserved juice
¾ tsp Dijon mustard
½ tsp garlic powder
1 tsp SIDS SALT & PEPPER
Toppings:--
Crispy shallots
1 tbsp fresh flat leaf parsley, chopped
SIDS SMOKEY BBQ RUB
Crispy Shallots:--
2 small shallots, halved and cut into thick half moons
1 tbsp peanut oil, or your favourite cooking oil
SIDS SALT & PEPPER to taste

Eggs: Once eggs are done cooking, immediately submerge them in a bowl filled with ice water until cool to the touch. You may need to swap out the water if it gets too warm.
Once cooled, peel and pat dry each egg. Cut eggs in half lengthwise, removing the yolks from each and setting aside in a medium bowl. Add egg whites to your egg platter, cover, and refrigerate until ready to add filling.
In a blender or food processor, add egg yolks, crab, mayo, Dijon, garlic powder, SIDS SALT & PEPPER. Pulse until fully combined and creamy. If your mixture seems too dry, (it should be creamy and easily spreadable) add crab juice one tablespoon at a time. Store in the refrigerator while you make your shallots.
Scoop the filling into each egg half, or add filling to a piping bag fitted with a star tip, and pipe into each egg. Top with a small mound of crispy shallots and garnish with chopped parsley and SIDS SMOKEY BBQ RUB. Chill until ready to serve.
Crispy Shallots - In a small saucepan, melt oil over medium-high heat. Once oil is hot but not smoking, (flick a bit of water from your fingers and see if the oil sizzles) add shallots and toss to combine.
Cook, stirring constantly, until browned and crispy, about 3-5 minutes. Remove from heat immediately and transfer to a paper towel lined plate. Garnish with SIDS SALT & PEPPER to taste. Let cool to room temperature before using.