Is My Blog Burning #16- EGGS!

Seattle Bon Vivant is hosting Is My Blog Burning? No. 16 and the theme she chose was the incredible, edible EGG! This egg event opens up an almost endless array of possibilities. With so many choices, I went back to basics with a little twist. It is summer and what backyard BBQ or picnic is without “Deviled Eggs”.


Crabmeat Deviled Eggs

Crabmeat Deviled Eggs

Deviled Eggs 

Crabmeat Deviled Eggs

1 dozen eggs
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
3 heaping tablespoons mayonnaise
1/2 tsp salt (or more to your taste)
1/2 tsp cayenne pepper (alternative is ¼ to ½ tsp hot sauce)
1/2 pound lump crabmeat
1 tsp paprika (optional)


Place the eggs in a pot of water. Bring to a boil for about 10 minutes. Remove from heat, drain and run cold water over eggs until you can handle them. I sometimes place eggs in cold water with ice to speed the cooling process.

Peel eggs and cut in half lengthwise. Remove the yolks from the whites and place yolks in a medium size bowl. Use a regular table fork to mash the yolks and then add all the other ingredients except paprika. Mix well. If the consistency is not creamy enough, add more mayonnaise as desired. Fold in the crabmeat to try to maintain the lumps.

Spoon equal amounts of the yolk mixture into the egg white cups and dust tops lightly with paprika (optional). Best when chilled before serving.

Alternative for a more eggy treat: The prepared eggs may be topped with salmon roe or caviar for a more formal presentation. For this you might want to leave off the paprika dusting.