Crab Deviled Eggs

These crab deviled eggs are double-stuffed, first with crab salad, and then with a mixture of yolks and mayonnaise. 

These double-stuffed deviled eggs with crab will make any deviled egg lover happy. The egg yolk mixture includes mayonnaise, Dijon mustard, and cayenne pepper.

The crab mixture includes mayonnaise, scallions, lemon juice, and a secret ingredient, finely diced Granny Smith apples.

Apples? Yes! They add such a nice tart crunch surprise.

How to make crab deviled eggs: 

First, you begin with 6 hard boiled eggs. Check out my favorite method for making hard boiled

eggs. 

Slice the eggs in half lengthwise, and remove the yolks and set the whites aside. Press the yolks through a mesh strainer and mix them with mayonnaise, Dijon mustard, cayenne pepper, salt, and pepper. 

In a separate bowl, mix lump crab meat with mayonnaise, diced Granny Smith apple, minced scallions, and fresh lemon juice. 

At this point, you can refrigerate all of the components for up to 24 hours before assembling the eggs. 

To assemble and serve the eggs, fill the egg whites with the crab mixture and top with the egg yolk mixture. Garnish with chopped chives and serve. 

This month the Fish Friday Foodies are posting seafood recipes for Good Friday. Our host is Sue of Palatable Pastime. 

Because Good Friday is a somber holiday, I thought I'd come up with something that would be appropriate for after church when the family gets together. 

The combination of the crab and the deviled egg yolks is seriously tasty. And don't omit the apple. It's surprisingly amazing. 

Check out everyone's fish for Good Friday recipes:

• Crab Deviled Eggs by Karen's Kitchen Stories
• Fish and Tots by A Day in the Life on the Farm
• Fiskefrikadeller med Karry (Fish Cakes with Curry) by Sid's Sea Palm Cooking
• Green Chilly Pesto Fried Fish by Sneha's Recipe
• Sardinian Fregola with Clams by Caroline's Cooking

Crab Deviled Eggs Recipe

Yield: 12 servings

Author: Karen Kerr

ingredients:

• 6 hard boiled eggs, peeled
• 1/4 cup plus 1 1/2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Cayenne pepper
• Fine sea salt and freshly ground black pepper
• 60 grams (about 2 ounces) lump crab meat, patted dry
• 1/4 medium unpeeled Granny Smith apple, finely diced
• 1/2 scallion, finely sliced
• Fresh lemon juice
• Finely chopped fresh chives for garnish

instructions:

1. Cut the eggs in half lengthwise and separate the yolks. 
2. Press the yolks through a mesh strainer into a bowl.
3. Add 1/4 cup of the mayonnaise, the mustard, a dash of the cayenne, and some salt and pepper to taste. Set aside.
4. In a separate bowl, toss the crab, apple, scallion, and the rest of the mayonnaise, along with a dash of lemon juice. Season with a  dash of cayenne and salt. 
5. Divide the crab mixture evenly to fill the egg whites. Top with the egg yolk mixture. 
6. Garnish with the chives. 

https://www.karenskitchenstories.com/2019/04/crab-deviled-eggs.html

Karen's Kitchen Stories

Deviled eggs, eggs, seafood, crab

appetizer

American

Created using The Recipes Generator

This recipe was adapted from Everyday Dorie by Dorie Greenspan. I love anything by Dorie. Because she lives in France, she refers to deviled eggs as oeuf mayo. Doesn't that sound sophisticated?

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