Crab-Stuffed Deviled Eggs

4.80 (31)
⏱ 75 mins 🍽 ['12', '12 deviled egg halves'] 🌶 american 🏷 Snack

Transform simple deviled eggs into a sophisticated party appetiser with the addition of fresh crabmeat. The creamy yolk filling is flavoured with tarragon, Dijon mustard, and a hint of spice, then piped into halved eggs. A final garnish of a lemony crab mixture, fresh chives, and a dusting of cayenne pepper creates an elegant presentation. This dish requires about 75 minutes to prepare and yields 12 delightful halves.

Crab-Stuffed Deviled Eggs

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

Method

  1. Collect all required ingredients.
  2. Put 6 eggs into a pan and add cold water until they are submerged. Set the pan on the hob and bring to a simmer. Once the water bubbles and the eggs move slightly, switch off the heat, cover the pan securely, and leave for 17 minutes.
  3. Pour away the hot water and run cold water over the eggs, swirling them in the pan. Drain and refill with fresh cold water. allow the eggs to cool for about 20 minutes. Peel the shells off under running water and slice each egg in half lengthways.
  4. Remove the yolks from the egg white halves and put them into a mixing bowl.
  5. Arrange the crabmeat on a plate and divide it into two equal piles: one with the smaller pieces and another with the larger, more attractive pink chunks. Set aside the portion with the larger chunks.
  6. Finely chop the pile of crab containing the smaller pieces. add this to the egg yolks. Mash the yolks with a fork. Mix in the mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.
  7. Spoon the yolk mixture into a piping bag fitted with a medium tip. Pipe the crab filling into the hollows of each egg white half.
  8. Chop the reserved larger crab pieces and place them in a small bowl. Gently combine with the lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper using a fork. Taste and add salt if needed. If the mixture appears dry, mix in a little more creme fraiche.
  9. Place a generous amount of the crab mixture on top of each filled egg.
  10. Scatter a pinch of chives over each deviled egg and lightly dust with cayenne pepper. Move the eggs to a serving platter and chill until ready to serve.
  11. Present and enjoy.

Nutrition (per serving)

Calories66 kcal
Fat5 g
Protein4 g
Sodium97 mg

Recipe details

CategorySnack
Cuisineamerican
AuthorJohn Mitzewich