← Back to recipes

Crab-Stuffed Deviled Eggs

Americanhard4 servings
Start cook modeView source
Crab-Stuffed Deviled Eggs

Ingredients

  • large eggs
  • ounce sfresh crabmeat, divided
  • tablespoon smayonnaise, or to taste
  • teaspoon schopped fresh tarragon
  • teaspoon Dijon mustard
  • teaspoon lemon juice
  • 1/2 teaspoon hot pepper sauce, or to taste
  • pinch seafood seasoning (such as Old Bay®)
  • dropsWorcestershire sauce
  • pinch salt and freshly ground black pepper to taste
  • 1/2 teaspoon freshly grated lemon zest
  • teaspoon creme fraiche, or more to taste
  • 1/2 teaspoon Aleppo pepper
  • tablespoon chopped fresh chives, divided
  • 1/8 teaspoon cayenne pepper, plus more for garnish

Instructions

  1. Gather all ingredients.
  2. Place 6 eggs in the bottom of a pan and fill with cold water to cover. Place pan over high heat and as soon as the water starts to bubble and simmer and the eggs begin to dance around, turn off the heat, cover quickly with a tight fitting lid, and let eggs sit for 17 minutes. Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
  3. Drain hot water from pan and add cold water to cover eggs, rolling them around in the pan. Drain and refill with fresh cold water; let eggs sit until cool, about 20 minutes. Peel eggs under running water to remove shells and cut in half lengthwise. Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
  4. Separate yolks from egg halves; place yolks into a mixing bowl. Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
  5. 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. Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
  6. 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. Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
  7. Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves. Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
  8. 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. Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
  9. Top each stuffed egg with a generous pinch of crab mixture. Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
  10. 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. Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley
  11. Serve and enjoy. Photographer: Grant Webster / Food Styling: Shannon Goforth / Prop Styling: Kristen Schooley