Sunday, April 6, 2014

Crab Deviled Eggs

Here's a twist on the traditional deviled egg. Mark made these for lunch today and they were delicious. This would be a great way to use those colored Easter eggs you'll have in a few weeks!

Crab Deviled Eggs
6 eggs, hard boiled*
1/4 cup lump crab meat
1 tablespoon mayonnaise
2 cornichons, chopped**
1 1/2 tablespoons dijon mustard
1/4 teaspoon salt
about a teaspoon of Old Bay seasoning (for garnish)

*Here's my method for hard boiled eggs (learned this one from my mom). Place the eggs in a medium pot, cover with water, top with the lid and cook over medium heat. When the water starts to boil, turn the heat completely off. Leave the lid on and set a timer for 12 minutes. Allow the eggs to simply sit in the hot water for 12 minutes. Then pour the hot water out of the pot and run cold water over the eggs. Store cooked eggs in the refrigerator until ready to use. 

**Cornichons are little mini pickles. You'll find them in the aisle with the pickles and olives at your local market. If you don't have cornichons, you could substitute dill pickles.

Now… to make the crab deviled eggs…
Cut each egg in half lengthwise. Remove the cooked yolks and place in a medium bowl. Stir in the crab, mayo, cornichons, dijon, and sat until creamy. Transfer the crab mixture to a large ziplock bag or a piping bag. Snip off the corner of the bag to for a hole about 1/2 inch in diameter. Pipe a bit of the crab mixture into each egg white. Sprinkle Old Bay seasoning on each egg.


No comments:

Post a Comment