Friday, June 24, 2005

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 Posted by Hello

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.


cookie jill said...


Thanks for tagging that I have access to the internet again...I will get right on it.

Barbara Fisher said...

Oooh, devilled eggs. I am father fond of putting a bit of horseradish in the filling. A very nice little twist.

But, I think I must try the crabmeat version, too.

Sylvie said...

Horseradish sounds good. Would you still add the Dijon mustard?

Anonymous said...

The crabmeat version is the best. I highly recommend it. Emeril has almost the same recipe and it is a staple in our home. With Easter coming up, this is perfect.

Anonymous said...

try replacing the paprika with old bay

Anonymous said...

I tried this, slightly different version. All I can say.....YUMMY!

The recipe I came across was with lobster meat. I substituted that with imitation crab meat, worked out great.

Anonymous said...

Try this...while mashing the yolks, add in a few capers and a tiny bit of fresh lemon zest. Mix well and season to taste...Yummers!

Anonymous said...

Can the deviled eggs be prepared a day or two in advance. Pressed for time.

Anonymous said...

Can the deviled eggs be made a day or two in advance. Pressed for time.

Sylvie Curry said...

Two days in advance, I'd hard boil the eggs, cut in half, separate yolk from egg whites, cover and refrigerate. I'd mix the yolk ingredients and place in a zip lock type bag, then refirgerate. When yiou're ready to prep, use the zip lock type bag as a piping bag by cutting a small opening in corner of bag. Pressed for time, you would have most of work done.