Crab-Stuffed Deviled Eggs

Crab-Stuffed Deviled Eggs

8 large hard-boiled eggs, peeled
3 tablespoons mayonnaise
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon minced shallot
2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
8 ounces crabmeat

Fresh tarragon sprigs (optional)

Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.

Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.

Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.

- As many suggested, I added dijon and substituted basil for tarragon.
- I added a touch of black sevruga caviar to the top for a little salt and festive appearance.
- I added dijon and extra fresh lemon juice, topped with cajun seasoning (theme of the meal) and stuck some chives in each. Even better the next day.

From: Epicurious []
recipe picture
Pornchai Mittongtare