New England Style Deviled Eggs with Crab
Deviled Eggs, often termed as 'stuffed eggs' or 'dressed eggs', are a timeless appetizer, perfect for picnics, potlucks, and parties. This classic recipe involves hard-boiled eggs that are peeled, cut in half, and hollowed out to remove the yolks. The hard yolks are then mashed and mixed with a combination of creamy mayonnaise, tangy mustard, and spices like paprika and cayenne for that characteristic zip. The mixture is then piped or spooned back into the egg white cavities. Often garnished with a light sprinkle of paprika or fresh herbs, they are a crowd-pleaser that's both satisfying and easy to make. Description by ChatGPT.
Inspired by the flavors of New England and a love for classic brunch appetizers, this Crabby Deviled Eggs recipe combines the sweet succulence of crab meat with a zesty twist of Old Bay seasoning and a dash of hot sauce for an unforgettable bite. Whether prepping for a potluck or spicing up your breakfast table, these eggs are sure to be a crowd-pleaser!
Ingredients:
- 6 large eggs, hard-boiled and halved
- 1/2 cup crab meat, fresh or canned
- Old Bay seasoning, to taste
- Hot sauce (such as Tabasco), to taste
- 1 shallot, grated
- 1 tablespoon Dijon mustard
- 2 tablespoons crème fraîche
- 1/4 cup celery, finely minced
- Salt, to taste
- Pepper, to taste
- Juice of 1/2 a lemon
- Chives, chopped for garnish
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 deviled egg halves
Equipment: Mixing bowls, plastic food-storage bag or pastry bag, pot for boiling eggs
Instructions:
1. Begin by halving your hard-boiled eggs and carefully scooping out the yolks into a mixing bowl. Place the white halves on a serving platter.
2. Flake the crab meat into a small bowl and season with a little Old Bay seasoning and a few dashes of your preferred hot sauce. Mix gently to avoid breaking the crab meat too much.
3. To the egg yolks, add the grated shallot (letting a bit of the shallot juice mix in for flavor), Dijon mustard, crème fraîche, finely minced celery, a healthy pinch each of salt and pepper, and a splash of lemon juice. Use a fork to mash and stir the mixture until smooth and well combined.
4. Fold in the seasoned crab meat carefully into the egg yolk mixture, preserving the delicate lumps of crab for texture.
5. Transfer the crab and yolk mixture to a plastic food-storage bag. Push the mixture towards one corner and snip off the corner to create a makeshift pastry bag.
6. Pipe the crab mixture back into the egg white halves, filling them generously.
7. Garnish each deviled egg with chopped chives for a fresh, herby finish.
8. Chill in the refrigerator until ready to serve or serve immediately. The chilling process helps the flavors meld together for a richer taste.
Cooking Tips:
- For the most visually appealing deviled eggs, use a piping tip when filling the egg whites.
- If you cannot find crème fraîche, you may substitute with sour cream for a similar tangy flavor.
Attribute the recipe to the Rachael Ray Show and their YouTube channel: https://www.youtube.com/@RachaelRayShow
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