Name: Deviled Eggs With Crab
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12
Cuisine: French
Ingredients: Eggs: 6; Mayonnaise: 1/2 cup; Dijon Mustard: 1 teaspoon; Cayenne Pepper: 1/8 teaspoon; Lump Crab Meat: 60 g; Scallion: 1/2; Granny Smith Apple: 1/4; Lemon Juice: 1 tablespoon; Chives: for garnish

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Ingredients

Adjust Servings:

	6 Eggs
	1/2 cup Mayonnaise
	1 teaspoon Dijon Mustard
	1/8 teaspoon Cayenne Pepper
	60 g Lump Crab Meat
	1/2 Scallion finely sliced
	1/4 Granny Smith Apple finely diced
	1 tablespoon Lemon Juice
	for garnish Chives finely chopped

Cuisine:

French

These crab deviled eggs are double-stuffed, first with crab salad, and then with a mixture of yolks and mayonnaise.

27 mins
Serves 12
Medium

Ingredients

6 Eggs
1/2 cup Mayonnaise
1 teaspoon Dijon Mustard
1/8 teaspoon Cayenne Pepper
60 g Lump Crab Meat
1/2 Scallion
finely sliced
1/4 Granny Smith Apple
finely diced
1 tablespoon Lemon Juice
for garnish Chives
finely chopped

Directions

Steps

1 Done	In a medium saucepan, crack the eggs and cover with cold water. Raise the heat to high and bring the water to a boil. Reduce heat to low and cook for 12 minutes. Drain immediately and pour cold water over the eggs.
2 Done	Peel eggs and cut in half lengthwise. Separate yolks from egg halves; place yolks into a bowl. Add mayonnaise, the mustard, a dash of the cayenne, crab, apple, scallion, and lemon juice. Season with salt and pepper. Mix well.
3 Done	Fill in the egg cavity with the mixture. Garnish with herbs and chives.