Crabmeat Deviled Eggs

Crabmeat Deviled Eggs

niedziela, 9 lutego 2014

Crabmeat Deviled Eggs

Time: 2 hrs 15 mins

Ingredients

• 12 hard-boiled eggs, shelled and cut in half lengthwise
• 3 tablespoons mayonnaise (not that Miracle Whip stuff)
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper or 1/8 teaspoon fresh ground white pepper
• 1/8-1/4 teaspoon hot sauce (Tabasco)
• 1/2 lb lump crabmeat, picked over for shells and cartilage
• 1 tablespoon chopped fresh chives or 1 tablespoon chopped green onion
• 1 ounce black caviar, such as beluga, osetra, sevruga or 1 ounce red salmon roe
• paprika, for sprinkling

Directions

• 1 Remove the egg yolks from the whites and put in a medium-size mixing bowl.
• 2 Using the back of a fork, mash the eggs and then add mayonnaise, lemon juice, salt, black or white pepper, hot sauce and chives or green onions.
• 3 Stir with a fork to mix.
• 4 Add the crabmeat and stir gently to mix.
• 5 Spoon equal amounts of the mixture unto the egg white halves.
• 6 Chill the eggs for 2 hours before serving.
• 7 To serve, garnish with caviar, if desired.
• 8 Sprinkle with paprika.