Crabmeat Deviled Eggs
- 12 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon hot sauce
- 1/2 pound lump crabmeat, picked over for shells and cartilage
- 1 ounce caviar or salmon roe
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer for 10 minutes, and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut in 1/2 lengthwise.
Remove the yolks from the whites and put in a medium bowl. With the back of a fork, mash the yolks. Add the mayonnaise, mustard, lemon juice, salt and hot sauce, and mix well. Add the crabmeat and gently stir to mix.
Spoon equal amounts of the mixture into the egg white halves and chill for at least 2 hours before serving. Prior to serving, top with caviar.
Recipe courtesy of Emeril Lagasse, 2001