Deviled Eggs With Crab | Saveur
These haute deviled eggs get a salty-sour-sweet twist from soy sauce and pomegranate vinegar.
Ingredients
- 6 large eggs, plus 4 yolks
- <sup>1</sup>⁄<sub>2</sub> cup pomegranate vinegar
- <sup>1</sup>⁄<sub>2</sub> cup soy sauce
- 1 tbsp. Dijon mustard
- 2 cups peanut oil
- 3 tbsp. plus 1/2 tsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 2 oz. jumbo lump crabmeat
- 2 <sup>1</sup>⁄<sub>2</sub> tbsp. finely diced Granny Smith apple
- 2 <sup>1</sup>⁄<sub>2</sub> tbsp. finely diced avocado
- 1 tbsp. finely chopped chives, plus more chive batons, to garnish
- <a href="http://www.amazon.com/Piment-dEspelette-Pepper-Powder-France/dp/B002J6ARK6" target="_blank">Piment d'Espelette</a>
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