Chili Crab Deviled Eggs

June 3, 2013

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Have you ever noticed how people have really strong opinions about mayonnaise? It’s such an unassuming condiment, yet it incites so much passion in some people. For example, one of my friends at work would rather go hungry than eat the free sandwiches at our firm-sponsored lunch meetings when they come pre-slathered with mayo. Me? I think all sandwiches should have a little mayo in them. Just don’t come near me with that “salad dressing” crap. Miracle Whip? NOPE. That relishy-sweet tang is so strange, am I right?

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I think it’s pretty safe to say that, as far as mayonnaise goes, Hellmann’s has basically cornered the market. I know some Southerners prefer Duke’s, but I’ve never had any so I can’t speak to it’s merits. Personally, I’ve been a Hellmann’s girl since first grade, when my mom made these amazing ham & cheese croissant sandwiches with lettuce, tomato and mayo for my birthday party. I think it was my first time tasting mayonnaise — I distinctly remember taking a bite of my sandwich and thinking YUM, WHAT IS THIS DELICIOUS WHITE STUFF??!? Love love love.

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Needless to say, I was 100% on board when Yummly asked me if I wanted to participate in a blogger campaign for Hellmann’s 100th anniversary. For this campaign, bloggers were asked to put their own twist on one of six Mario Batali re-makes of classic Helmann’s recipes. I decided to go with the Fiery Chipotle Deviled Eggs because deviled eggs are not only amazingly delicious but also super easy to make. Just boil some eggs, slice them in half, mash/season the yolks, and spoon the filling back in. My version takes this basic recipe a step further with a spicy crab topping, and it’s so good. The spicy, zesty crab provides an interesting textural contrast to the creamy deviled egg base and creates a flavor combo that’s totally addicting and irresistible. Dan hovered impatiently around me the entire time I was making these, and snitched the whole plate as soon as I was done taking pictures.

So, why not give this recipe a try, then head on over to the Hellmann’s 100th anniversary Facebook page and submit one of your own?

12 Comments

  1. Faye says:

    This looks so amazing! I’m a huge lover of mayo – I can’t get enough of it. Where did you buy your lump crab from? I might have to use imitation crab for my own version though since lump crab is sooo expensive :( I’ve never made deviled eggs before so this recipe might just get me going!

  2. chris says:

    get my crab off my backyard dock.. sorry…
    I have been a mayo freak for 50 years…
    and have gone head over heals for the new W Olive Oil Mayo,
    Oh YUM ! thank you for doing that Hellmann!

  3. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.

  4. Debra says:

    I wonder if you could use canned Crab? you can purchase Lump Crab in a can.

  5. foodienewz says:

    Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.

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