Description
These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method.
Ingredients
- 6 large eggs
- 4 ounces fresh crabmeat, divided
- 3 tablespoons mayonnaise, or to taste
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon hot pepper sauce, or to taste
- 1 pinch seafood seasoning (such as Old Bay®)
- 3 drops Worcestershire sauce
- 1 pinch salt and freshly ground black pepper to taste
- ½ teaspoon freshly grated lemon zest
- 1 teaspoon creme fraiche, or more to taste
- ½ teaspoon Aleppo pepper
- 1 tablespoon chopped fresh chives, divided
- ⅛ teaspoon cayenne pepper, plus more for garnish
Instructions
- Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat
- bring to a simmer
- and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
- Drain hot water from pan
- cover with lid
- and shake pot to lightly crack eggs. Fill pot with cold water
- pour off cold water
- and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise.
- Separate yolks from egg halves; place yolks into a mixing bowl.
- Place crab meat onto a plate and separate into 2 equal portions
- one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
- Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise
- tarragon
- Dijon mustard
- lemon juice
- hot pepper sauce
- seafood seasoning
- Worcestershire sauce
- salt
- and black pepper.
- Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
- Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest
- creme fraiche
- Aleppo pepper
- and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry
- stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.
- Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 1 hr 12 mins
Servings: 12