Crab Deviled Eggs

Name: Crab Deviled Eggs
Yield: Serve or refrigerate for up to 2 hours.
Cuisine: American
Ingredients: 5 ounces (140 g) cooked lump crabmeat, picked over for shell; Fine sea salt; 1 teaspoon Worcestershire sauce, preferably white; 1 teaspoon Worcestershire sauce, preferably white; Pimentón (smoked Spanish paprika), for garnish; Pimentón (smoked Spanish paprika), for garnish; Hot sauce, to taste; Fresh lemon juice, to taste; 2 teaspoons Dijon mustard; ¼ cup (60 ml) mayonnaise; 4 large hard-boiled eggs

Preparation info

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Add a note of elegance to deviled eggs by folding lump crabmeat in to the mashed yolks. This dish will brighten any potluck.

Ingredients

4 large hard-boiled eggs
¼ cup (60 ml) mayonnaise
2

Americas
United States
Fish course
Pescatarian
Gluten-free
California

Method

Cut the eggs in half lengthwise. Remove the yolks from the eggs, making sure not to break the 8 halved whites that remain. Put the yolks in a medium bowl and mash them with a fork. Add the mayonnaise, mustard, and Worcestershire sauce and blend well until smooth.

Fold in the crabmeat, trying to keep the crab pieces as intact as possible. Season to taste with salt, hot sauce, and lemon j