Crabby Deviled Eggs
These scrumptious two-bite nibblets are as tasty as they are easy to make! Topped with fresh Dungeness crab or a sliver of bacon, they make a delightful afternoon snack with a glass of ice-cold Chardonnay or iced tea.
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Servings: 16
Ingredients
- 8 Eggs
- 1 dash Vinegar
- 1 dash Salt
- 1/4 cup Mayonnaise
- 1 Tbsp Dijon mustard
- 1/4 tsp Duke’s Ready Anytime Seasoning (or your favorite spice blend or salt & pepper)
- 1/2 tsp Parsley
- 1/2 tsp Horseradish
- 1/4 tsp Cholula hot sauce
Instructions
Prepare Eggs
- Place eggs carefully in boiling, salted water with a dash of white vinegar. Cook for 14 minutes, then transfer to an ice water bath to cool. Cut the eggs in half lengthwise and carefully remove the yolks from the whites. Keep whites refrigerated.
- Cook for 14 minutes, then transfer to an ice water bath to cool.
- Cut the eggs in half lengthwise and carefully remove the yolks from the whites. Keep whites refrigerated.
Prepare Deviled Egg Mix
- Mash yolks from 8 hard-boiled eggs with a fork, then add the remaining ingredients.
- Mix well, then spoon or pipe the mixture back into whites.
- For a delicious addition, top each deviled egg with a ¼ ounce of Dungeness crab.
- Garnish with a dusting of paprika.
Notes
Keep eggs and mix under 41°F.
Don’t over-garnish with paprika.