Coastal Crab Deviled Eggs
Whether you’re preparing a special Mother’s Day brunch or an Easter feast, deviled eggs are always a crowd favorite and an easy, make-ahead option. These, however, are a step up, adding a touch of elegance perfect for a special celebration. For the ideal pairing, we recommend our Reserve Sauvignon Blanc. Its bright acidity beautifully balances the rich, savory flavors and the subtle salinity from the seafood, creating a harmonious bite.
Prep time: 20 minutes
Total time: 50 minutes
Servings: 12
Ingredients
- 6 hard-boiled eggs
- ¼ cup Dungeness crab meat (cleaned)
- ¾ cup crème fraiche
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chives (finely chopped)
- ¼ teaspoon fleur de sel/sea salt
- Pinch paprika/pimentón
- Chive baton for garnish
- Caviar for garnish
Method
Step 1: Gently place six whole eggs in a small pot. Cover the eggs with water, put the pot on the stove, and bring to a low boil over medium heat. Once the water comes to a low boil, set a timer for 7 minutes. Immediately remove the eggs from the hot water, place them in a bowl, cover them with ice, and fill the bowl with cold water (cooling the eggs in an ice bath stops them from cooking). Allow the eggs to sit in the ice water until they are completely cooled. The boiled eggs can be done up to two days in advance.
Gently crack the eggs and peel off the shells. Run the eggs under cool water to ensure the entire shell is removed.
Step 2: Using a sharp knife, cut the eggs in half lengthwise. After each cut, wipe the knife off with a damp towel to keep it clean and ensure a smooth cut without getting excess yolk on the white.
Using a spoon, remove the cooked yolk from each egg white shell and place all the yolk in a small bowl.
Once all the egg yolk is removed, add mustard and crème fraiche and mix with a fork until it is creamy and smooth. Add salt and pepper and adjust to taste. Gently add the Dungeness crab and chive mix and combine evenly. Adjust seasoning, if needed, to your liking.
Step 3: Place the filling in a piping bag. For different esthetics, use a piping tip. If you do not have a piping bag, use a plastic ziplock bag and push the filling to one corner of the bag. Cut the tip of the bag corner and pipe the egg yolk into each egg white shell.
Step 4: Garnish the eggs with chive baton and/or pimentón. If you are feeling more extravagant, add a dollop of caviar to the top.
Arrange the eggs on a small plate or platter.
o Chef tip: Place leftover filling under each deviled egg on the plate, which will help keep the eggs from sliding around. Alternatively, you can place the eggs on a bed of arugula.