Crab Deviled Eggs from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by
Add a note of elegance to deviled eggs by folding lump crabmeat in to the mashed yolks. This dish will brighten any potluck.
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 app.ckbk.com.
Ingredients
- 1 teaspoon Worcestershire sauce, preferably white
- 2 teaspoons Dijon mustard
- Pimentón (smoked Spanish paprika), for garnish
- Fresh lemon juice, to taste
- ¼ cup (60 ml) mayonnaise
- Hot sauce, to taste
- Fine sea salt
- 5 ounces (140 g) cooked lump crabmeat, picked over for shell
- 4 large hard-boiled eggs
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