Crab 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.
Recipe Tips
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.
Peeling Hard-Boiled Eggs
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?
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Crab Deviled Eggs
Ingredients
- 6 large hard-boiled eggs
- 6 ounces crabmeat
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons minced shallot
- 1 teaspoon chopped tarragon
- 3/4 teaspoon Sriracha sauce
- 1/4 teaspoon apple cider vinegar
- pinch of salt
Instructions
- Cut eggs in half lengthwise and scoop out yolks. Place yolks in a medium bowl.
- Mash yolks with forks. Mix in mayonnaise and sour cream until mixture is smooth.
- Fold in crab meat, shallot, tarragon, Sriracha sauce, apple cider vinegar, and small pinch of salt.
- Mound crab mixture into each egg white half. Refrigerate until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was tasty but made waaaay too much. With the cost of crab that is a big issue. I had at least 2.5 times as much needed.
I steam my eggs in vegetable steam basket. Jumbo takes 14 minutes, large about 12 minutes. Then immediately put them in an ice bath until cooled…. works 99.9% of the time. Try it!!!
For ease of peeling boiled eggs MOST everytime…It’s all about 1st setting up a bowl/container for ice water bath! In lg roomy pan cover eggs in cold heavily salted water heat @med hi til boil immediately lower to lo-med no heavy rockin! 10-15 mins take off heat to sink use lg slotted spoon/strainer (to keep from cracking) place eggs into ice bath give a stir, after 15 mins (I’ve even set in fridge for hrs to prepare or nap) rap bottom then top of egg a cpl x’s each squarely on flat surface rolling onto its side if needed slight pressure will get you cracking and peeling sheets and not digging for shards!
I see a lot of comments about having a hard time peeling the eggs, try boiling the water first then adding the eggs to the boiling water, boil for 5 mins then remove eggs and add them too ice cold water crack and I promise the shell will come off easy and quick,
Add a few tablespoons of salt to the cooking water and even fresh eggs will peel easily, and the salt does not reach the egg through the shell
After plunging the eggs in cold water, put one or two in a clean pint jar with an inch of water. Put the lid on and shake. The shaking breaks the shell and the water floats it away. 🙂 There are probably videos on YouTube if you need more precision.
Maybe start with one at a time. It’s quick!
Probably best to do one egg at a time. It’s very fast! Also fun!