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Crab-Stuffed Deviled Eggs
Crab-Stuffed Deviled Eggs
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
72 minutes
Upgrade deviled eggs with fresh crab topping for a gourmet twist.
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
  • 0.5 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
  • 0.5 teaspoon freshly grated lemon zest
  • 1 teaspoon creme fraiche, or more to taste
  • 0.5 teaspoon Aleppo pepper
  • 1 tablespoon chopped fresh chives, divided
  • 0.125 teaspoon cayenne pepper, plus more for garnish
Instructions:
  • Set the cold eggs in a large pot making sure they are covered by 1 inch of cold water. Bring to a simmer over high heat, cover once eggs start to move, then let stand for 17 minutes after removing from heat.
  • Drain hot water from the pan, cover with a lid, and gently shake the pot to lightly crack the eggs. Fill the pot with cold water, pour off the cold water, and refill with fresh cold water. Allow the eggs to chill in the water until cold. Peel and cut the eggs in half lengthwise.
  • Carefully separate egg yolks from halves, and transfer the yolks into a mixing bowl.
  • Place crab meat on a plate, dividing it into two portions: one with small bits and one with the larger, attractive pink chunks. Set aside the portion with the larger chunks.
  • Finely dice the crab meat and mix it with the egg yolks. Mash the yolks with a fork, then blend in the mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
  • Place the yolk mixture into a piping bag with a medium tip attached. Fill the egg halves with the crab filling using the piping bag.
  • Chop the largest pieces of crab and transfer the rest to a small bowl. Gently mix in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper using a fork. Taste and season with salt as needed. If the mixture is dry, add more creme fraiche. Garnish each stuffed egg with a generous pinch of the crab mixture.
  • Garnish each deviled egg with a pinch of fresh chives and a light dusting of cayenne pepper. Chill eggs on a serving platter until ready to serve.

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