Deviled eggs are always delicious, and you can dress them up in a lot of variations. I like them as an appetizer, and they’re especially good when you’re preparing an Easter brunch – it’s never too early to start planning a menu – as a way to use those extra hard-boiled eggs.
This version is elevated with the addition of some crab meat I got on sale at the seafood counter. Yes, crab meat can be expensive, but it elevates these deviled eggs to a level worth splurging just a bit. In a pinch (hello, pantry recipes), you could use canned.
- 4 ounces fresh crab claw meat
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise*
- 1 teaspoon Dijon mustard*
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped chives, split
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- Pinch of black pepper
Peel eggs and cut in half, lengthwise. Remove yolks and place in a medium bowl.
Mash yolks with the back of a fork until the texture of sand is reached. Fold in mayonnaise, mustard, lemon juice, 1 tablespoon chopped chives, paprika, salt and pepper until smooth, creamy texture is reached.
Drain excess liquid from crab claw meat and break up into egg mixture. Stir to combine and place filling in a piping bag or plastic bag to pipe into egg whites. Fill eggs and garnish with 1 tablespoon chopped chives.
*check compliance if you’re doing Whole30