To The Devil-An Egg

Cafe Society
21

Oooh - I made these a couple of weeks ago. They’re a nice twist on the deviled egg theme, adding crab, Old Bay seasoning, and some cayenne. The final broiling is really nice.

Warm Crab-Stuffed Eggs

6 hard-cooked eggs
1 (6.5-oz.) can lump or claw crabmeat (1 cup)
1/2 cup mayonnaise
1/4 cup thinly sliced green onions
1 1/2 teaspoons lemon juice
1/4 teaspoon seafood seasoning, such as Old Bay
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 tablespoons finely shredded Parmigiano-Reggiano cheese

  1. Halve eggs lengthwise; place yolks in medium bowl. With pastry blender or fork, mash yolks until consistency of coarse crumbs. Gently stir in all remaining ingredients except egg whites and cheese. (Eggs can be prepared to this point 1 day ahead. Cover and refrigerate yolk mixture and egg whites separately.)

  2. Place egg whites on small foil-lined rimmed baking sheet (slice small sliver off bottom, if necessary, to help whites stand upright). With pastry bag fitted with plain tip, or tip of spoon, fill with yolk mixture. Sprinkle with cheese.

  3. Heat broiler. Broil 3 to 6 minutes or until golden brown. Serve warm.

Yeah, awesome. They kept OK too - I made them in the morning; we finished them up mid-afternoon. No worries.

22

I’m glad somebody got it.

23

My mom’s recipe was very good and very simple. Halve the hardboiled egg, mix the yolks with Kraft Sandwich Spread (which is essentially thick Thousand Island dressing), reassemble egg.

Because I can’t do anything simply, sometime I’ll add some mustard, pepper, garlic salt, etc. But hers the plain way were just fine growing up.

24

My Mom’s deviled eggs are delicious, and I make them pretty much as she does. Smashed egg yolks, Miracle Whip to moisten, a bit of yellow mustard, some horseradish, sweet pickle relish, and black pepper. Don’t want it too loose or at all runny. If I’m making them for a party, I might add a bit of hot pepper sauce, probably Tapatio, because I usually have that on hand. Sprinkle a bit of paprika on top for garnish and a little hotness.

Oh, and we always use a pastry bag with a star tip to pipe the goop into the egg whites. Looks much prettier and a helluva lot easier than using a spoon or somesuch. Using a plastic bag with the corner snipped off works almost as well in a pinch.

25

For the record, there’s a staff report on this burning question.