Crab Stuffed Deviled Eggs are a delicious appetizer for a buffet or dinner table. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
- 12 hard-cooked eggs, peeled
- 1 (8 ounce) can white lump crabmeat, drained, flaked
- 1/3 cup mayonnaise
- 2 tablespoon chopped fresh dill
- 2 teaspoon lemon pepper
- 2 teaspoons Dijon mustard
- 1 teaspoon prepared horseradish
- Additional fresh dill, optional
- Slice eggs lengthwise in half. Remove yolks; place in a medium bowl.
- Add crabmeat, mayonnaise, 2 tablespoons chopped fresh dill, lemon pepper, mustard and horseradish. Mix until blended.
- Divide yolk mixture evenly between egg whites.
- Sprinkle top of each filled egg white with additional fresh dill before serving.
Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Recipe and photograph courtesy of the American Egg Board.