Full disclosure: I was never a huge deviled egg fan. Typically, you’d assuredly see these appetizers at potlucks and picnics. They just seemed odd. Why would somebody boil an egg and bring it to a party? Flies would always converge on these ovular bites...and how could you blame them? They more-than-likely smelled like farts (another reason I never liked these) because Grandma Gertrude or Neighbor Ned would boil the eggs to death. “This is my secret family recipe!” the dish-maker would always exclaim. Sorry, but your family can’t cook, I’d think.
But, one day, I had a really delicious and creamy one at a fancy restaurant and it opened my eyes that something which is murdered on a weekly basis is, in fact, damn tasty if treated correctly. It’s all about egg prep and the ingredients you use. This recipe below, from Cook’s Illustrated, introduces crab to the party and it’s an absolute smash hit.
Crabby Deviled Eggs
from Cook’s Country, Cook’s Illustrated
1 dozen eggs
8 oz fresh crabmeat
1/4 cup mayonnaise
1 tbsp prepared horseradish
2 tsp dijon mustard
1/4 tsp salt
Old Bay seasoning
Place the eggs in a pot and cover with about an inch of water. Bring just to a boil over high heat, cover the pot and remove from the heat. Let the eggs sit for 10 minutes. Then transfer the boiled eggs to a bowl of ice water to stop the cooking process. After 5 minutes, drain and shell the eggs.
While cooking the eggs, drain the crab meat and place on several layers of paper towels. Blot with more paper towels to dry out the crab meat. Let sit and prepare the dressing.
In a medium bowl, whisk together the mayonnaise, horseradish, mustard, salt, and 1/2 tsp Old Bay. Reserve.
Slice the shelled eggs lengthwise and drop the cooked yolks into the dressing. Mash together until combined, then fold in the crab meat. If the mixture is too dry, add just a bit more of dijon mustard.
Using a teaspoon, scoop the egg yolk mixture back into the egg halves. Sprinkle with some more Old Bay and serve.
Mangia style: I also like to top the eggs with a bit of smoked paprika, sliced chives, and freshly cracked black pepper.
Have leftover crab meat? Make some cakes based off of my killer appetizer, Crabcake-topped Potato Chips!
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Copyright 2021, Brendan McCann, All Rights Reserved.
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