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?
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.
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?
- 6 large eggs, boiled and peeled
- 2 tbsp Hellmann's Real Mayonnaise
- 1 tsp grainy dijon mustard
- 1 tsp yellow mustard
- ⅓ to ½ cup jumbo lump crab meat
- 1 tsp Hellmann's Real Mayonnaise
- 1 tsp lemon juice
- ½ tsp cayenne pepper
- 1 dash paprika
- A few squirts Sriracha (to taste)
- Slice your eggs in half, length-wise. Wipe your knife off between each slicing to avoid getting yellow yolk smears all over your egg whites.
- Gently spoon egg yolks into a small bowl.
- Add mustards and mayo to the bowl, and mash with a fork until mixture is smooth and uniformly creamy and yellow. For smoothest results, use a food processor or blender. (I don't like having to clean either of those, so I always just mash by hand.)
- Divide yolk filling evenly between your egg halves (with a spoon, or a piping bag for prettier results). Set aside.
- In another small bowl, mix together your crab, mayo and lemon juice.
- Season with cayenne pepper, paprika, and Sriracha to taste, then mix well. (Some people might prefer their crab mixture to be a little spicier, so it's really up to you how much of everything to use here!)
- Spoon crab topping on top of each deviled egg, dividing mixture evenly between the eggs.
- Garnish eggs with some chopped green onions or chives.