Crab deviled eggs give the classic appetizer a seafood spin, stuffing hard-boiled eggs with a creamy mixture of crabmeat, vegetables and tangy seasonings.
Instructions
1
Separate the yolks and whites
2
Cut the eggs in half lengthwise. Remove the yolks, reserving the whites. Editor's Tip: Fridge-cold hard-boiled eggs are easier to cut in half than room-temperature ones. Use a very sharp knife to slice smoothly through the firm yolk and softer white. Before each cut, wipe the blade clean, dip it in cold water and shake it gently until it stops dripping. A damp, yolk-free blade will be less likely to stick.
3
Make the filling
4
In a bowl, mash the yolks. Stir in the crabmeat, mayonnaise, green onion, celery, green pepper, mustard, parsley, salt, black pepper, hot pepper sauce and Worcestershire sauce. Editor's Tip: The more finely you mash the yolks, the creamier the results. For the smoothest filling, whip the yolks with the mayonnaise before you add the chunky ingredients.
5
Fill the egg whites
6
Spoon or pipe the yolk mixture into the egg whites. Refrigerate, covered, until serving. If desired, sprinkle with minced fresh parsley. Editor's Tip: A piping bag or a plastic sandwich bag with the corner snipped off fills deviled eggs as neatly as it helps frost cupcakes. If the finely chopped ingredients get stuck, swap in a larger tip or cut a slightly larger corner hole—or just spoon in the filling.
