Chili Crab Deviled Eggs
 
 
Author:
Ingredients
Deviled Eggs
  • 6 large eggs, boiled and peeled
  • 2 tbsp Hellmann's Real Mayonnaise
  • 1 tsp grainy dijon mustard
  • 1 tsp yellow mustard
(Spicy Crab Topping)
  • 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)
Directions
  1. 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.
  2. Gently spoon egg yolks into a small bowl.
  3. 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.)
  4. Divide yolk filling evenly between your egg halves (with a spoon, or a piping bag for prettier results). Set aside.
  5. In another small bowl, mix together your crab, mayo and lemon juice.
  6. 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!)
  7. Spoon crab topping on top of each deviled egg, dividing mixture evenly between the eggs.
  8. Garnish eggs with some chopped green onions or chives.
  9. Enjoy!
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2013/06/chili-crab-deviled-eggs.html