Ingredients
- 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
Directions
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.
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By smalls1220
Omaha, NE
on June 03, 2009
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i love this recipe for summer bbqs. (i left out the caviar though.
By nmoran_9665092
Lincoln, NE
on February 05, 2008
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Made them last night for food day at work today. Took a little longer than I expected - about 1.5 hours total - but I've never made deviled eggs before. I used imitation crab meat because fresh crab isn't easily available here. For the crab meat, I suggest finely chopping or maybe pulsing in a food processor so the lumps aren't so big and it's easier to mix and stuff. I sprinkled paprika on top instead of garnish. Very good taste and reviews from my coworkers.
By lana7771_7718056
Palm Bay, FL
on June 12, 2007
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I thought it sounded like it would be good but once I made it and tasted it I thought...what was I thinking? Crab and boiled egg do not taste good together.
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