Crab Deviled Eggs

Crab-stuffed Deviled EggsCrab meat helps elevate the common deviled egg into a gourmet finger food worthy of gracing the table at the fanciest of meals. The crab in the Crab Deviled Eggs adds a sweet, delicate taste that is further enhanced by fresh tarragon. A little Sriracha sauce balances out the sweetness with a little spice. Cayenne pepper or even tabasco sauce can easily be substituted for the Sriracha.

You can use any type of crabmeat you like, but I wouldn’t shell out a lot of money for an expensive lump crab meat. Save that for making crab cakes. I always like to add just a drizzle of apple cider vinegar to deviled eggs. It really perks the flavor up tremendously, but you won’t detect that there is vinegar present.

I enjoy doing most things in the kitchen, but I absolutely abhor peeling hard-boiled eggs. I’m convinced that they hate me. The shells always want to stick, leaving the egg whites covered with rivets, cracks, and pock marks.

I’ve tried just about every trick I can to make the process easier, but nonetheless my quest for smooth, blemish-free egg whites is always thwarted. My anger level gradually builds until I’m ready to hurl an especially disobedient egg across the room. Granted, there are usually a few who acquiesce. But getting the whole lot to fall into line seems to be an insurmountable task.

I’ve tried peeling the shell ever so slowly, in little pieces. I’ve tried doing it quickly, thinking maybe the shell wouldn’t know what hit it. Peeling under running water, not under running water, cracking them and letting them soak in cold water. All to no avail.

The only thing I find helps is using eggs that aren’t fresh. And I mean no where near fresh. Some people say that adding baking soda to the water helps, but I haven’t tried.

Do you have any tips for peeling hard-boiled eggs?

Deviled Eggs with Crab and Tarragon

Crab Deviled Eggs
 
Recipe type: Appetizer
Serves: 6
Ingredients
  • 6 large hard-boiled eggs
  • 6 ounces crabmeat
  • 3 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 2 teaspoons minced shallot
  • 1 teaspoon chopped tarragon
  • ¾ teaspoon Sriracha sauce
  • ¼ teaspoon apple cider vinegar
  • pinch of salt
Instructions
  1. Cut eggs in half lengthwise and scoop out yolks. Place yolks in a medium bowl.
  2. Mash yolks with forks. Mix in mayonnaise and sour cream until mixture is smooth.
  3. Fold in crab meat, shallot, tarragon, Sriracha sauce, apple cider vinegar, and small pinch of salt.
  4. Mound crab mixture into each egg white half. Refrigerate until ready to serve.

 

 

Share on Google+Pin on PinterestTweet about this on TwitterShare on Facebook

10 thoughts on “Crab Deviled Eggs

  1. Christina this is what u do to hard boiled eglantine way works every time,boil ur eggs no salt no nothing,when done boiling,put pot of eggs in sink,run a little cold water o make water warm.take 1st egg u take hit 1time at each end put under warm water and Peel after peelingwash again with warm water 1 egg at a time,works very time that simpler me know how it goes perfect every time

  2. Eggs do need to be at least a week old – which makes it tricky for us chicken farmers to make pretty hard-boiled eggs! We actually buy eggs from the store when I need to hard-boil them (which is what I’ll do for this yummy looking recipe :) For eggs that are at least a week old, this always works for me: after their cook time, replace hot water with cold water and let sit about 5 minutes. Crack the shell all over and then roll between your hands to loosed the shell. Usually it just peels off in one piece for me!

  3. I’m a chef at a vineyard where we do Sunday brunch. Every week it’s my job to make the deviled eggs. Which I like doing because I love to get creative with them. However, the bane of my entire life is shelling those eggs! Hundreds of them. Every. Single. Week. I’ve tried all the tricks I could Google! Alas, as you put it, there are still the ones that refuse to fall in line! Love this recipe, thank you!!

  4. Lovely! Interesting that you add vinegar to your eggs–as a child I started adding a dash of pickle juice, and the habit’s stuck with me into adulthood. Same concept, methinks. Also, I agree about using old eggs–those are by far the easiest for me to peel. I also try to peel them when warm, and I basically give the eggs one good crack, then roll them between my hands so they develop a web of cracks over the whole surface, then peel the whole thing off in one or two pieces. Some days, though, those shells seem glued on no matter what!

    1. Yes! Pickle juice I’m sure does the same thing. It’s been a while since I’ve peeled them warm. Usually because I’m dreading doing it and put it off. Will try doing it while they are still warm and rubbing between my hands. Thanks for the tip Elizabeth!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>