Creole Crabmeat Deviled Eggs — Robert St. John
For the hard-boiled eggs: Place 8 eggs in a large pot. Add cool water, enough to cover the eggs by two inches. Add one tablespoon of salt to the water.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Ingredients
- 8 Large Hard-Cooked Eggs, peeled
- 2 Tbl Blue Plate Mayonnaise
- 2 tsp Creole Mustard
- 1 Tbl Lemon Juice, freshly squeezed
- 1/8 tsp Creole Seasoning
- 1/4 tsp Hot Sauce
- 1 Tbl Pimento, very finely chopped and patted dry
- 2 tsp Red Onion, very finely minced
- 1/3 pound Lump Crabmeat, picked thoroughly to remove shells and cartilage
- 2 tsp Chopped Parsley
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