Name: Crab-Stuffed Deviled Eggs
Yield: Makes 16
Ingredients: 8 large hard-boiled eggs, peeled; 3 tablespoons mayonnaise; 1 1/2 tablespoons chopped fresh tarragon; 1 tablespoon minced shallot; 2 teaspoons fresh lemon juice; 1/8 teaspoon cayenne pepper; 1/4 teaspoon hot pepper sauce; 8 ounces crabmeat; Fresh tarragon sprigs (optional)

Crab-Stuffed Deviled EggsPornchai Mittongtare

Recipe information

Yield
Makes 16

Ingredients

8 large hard-boiled eggs, peeled

3 tablespoons mayonnaise

1 1/2 tablespoons chopped fresh tarragon

1 tablespoon minced shallot

2 teaspoons fresh lemon juice

1/8 teaspoon cayenne pepper

1/4 teaspoon hot pepper sauce

8 ounces crabmeat

Fresh tarragon sprigs (optional)

Preparation

Step 1
Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.
Step 2
Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.
Step 3
Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.

TagsEgg Crab Shellfish Seafood Tarragon Herbs & Spices Starter Dinner Dairy Free Gluten Free Nut Free Easy Bon Appétit

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