Deviled Eggs With Crab
These haute deviled eggs get a salty-sour-sweet twist from soy sauce and pomegranate vinegar.
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 www.saveur.com.
Cooking tools:
- Saucepan
- Stove
- Colander
- Mixing bowl
- Plate
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 6 large eggs, plus 4 yolks
- 1⁄2 cup pomegranate vinegar
- 1⁄2 cup soy sauce
- 1 tbsp. Dijon mustard
- 2 cups peanut oil
- 3 tbsp. plus 1/2 tsp. fresh lemon juice
- Kosher salt
- freshly ground black pepper
- 2 oz. jumbo lump crabmeat
- 2 1⁄2 tbsp. finely diced Granny Smith apple
- 2 1⁄2 tbsp. finely diced avocado
- 1 tbsp. finely chopped chives, plus more chive batons, to garnish
- Piment d'Espelette
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