Onto my craving of the week: deviled eggs. I had these crab-stuffed deviled eggs at my friend’s house a few weeks ago and have been dying to have them again since. Easter is just around the corner anyway, right?
Crab Stuffed Deviled Eggs
Recipe Adapted from Bon Appetit on Epicurious.com
- 8 large hard-boiled eggs, peeled
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons chopped fresh tarragon
- 1 tablespoon minced shallot
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne pepper
- 1 teaspoon sriracha sauce
- 6-8 ounces canned or fresh crabmeat
Cut the peeled, hard-boiled eggs in half, lengths-wise. Place the yolks into a bowl and the whites onto a plate. Mash the yolks with a fork. Once mashed, add the mayo, tarragon, shallots, lemon juice, cayenne pepper, sriracha sauce, and crab meat to the yolks. When fully mixed, either spoon a tablespoon of mixture into the egg white shell, or do as I did and put the mixture into your frosting tool to make them look pretty!
I tried some different variations on this with greek yogurt and Japanese mayo in the place of the regular mayo. It didn’t work. Just stick to the regular mayo. I should know that Bon Appetit knows what they are doing. You can use reduced fat or the olive oil kind of mayo though if that helps you sleep better at night.
Now for some fun with the wide angle lens.
Through Foodbuzz’s tastemaker outreach program, Alexia sent me some sweet potato fries and ya, it was a random lunch, but it was a good one.
Now you have an excuse to make deviled eggs more than once a year!