What a great appetizer! Crab Stuffed Deviled Eggs Collage combines the rich and savory flavors of crab meat with the classic deviled eggs. These tasty bites look beautiful and are great for any gathering or special event.
Ingredients: 6 large eggs. 1/4 cup mayonnaise. 2 teaspoons Dijon mustard. 1 teaspoon lemon juice. 1/2 teaspoon hot sauce. 1/4 cup fresh crab meat, finely chopped. 1 tablespoon fresh chives, finely chopped. Salt and pepper to taste. Paprika for garnish.
Instructions: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 9-12 minutes. Transfer the eggs to an ice bath to cool for a few minutes, then peel them and cut them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork. Add mayonnaise, Dijon mustard, lemon juice, and hot sauce to the mashed yolks. Mix until smooth. Fold in the finely chopped crab meat and chives into the yolk mixture. Season with salt and pepper to taste. Spoon or pipe the crab-stuffed yolk mixture into the egg white halves. Sprinkle paprika on top for garnish. Chill in the refrigerator for at least 30 minutes before serving. Serve your Crab Stuffed Deviled Eggs Collage and enjoy!
Prep Time: 20 minutes
Cook Time: 12 minutes
West Loop Wine And Spirits Festival
