Crabby Deviled Eggs
Don't these look amazing? Who doesn't love to walk into a party and see a tray of delicious deviled eggs?! Here at the Graham & Rollins Test Kitchen we are raising the deviled egg game by combining this party favorite with our delicious lump crab meat. You'll have to trust us when we say they are irresistible. This Easter, if you are lucky enough to live near the Hampton Seafood Market, you can skip the time (and mess) of making these tasty treats and call to order a tray. They will be an Easter brunch hit!
If you aren't so lucky, or just like to make everything yourself, we are about to share the recipe for the eggs above. A refreshing lemon dill flavor to help usher in Easter and springtime. Of course spring also means the start of crab season here on the Chesapeake.
So, to start you need to get some great quality crab meat. Of course, Graham & Rollins' crab meat is handpicked on the mouth of the Chesapeake Bay. Yum!
Next, you need a dozen eggs hard boiled. I've tried several methods and find the best way is to use store-bought eggs, place them in a pot and just cover with COLD water. Place on the stove on high; when the water begins to boil reduce temperature and continue to boil gently for 8 minutes. Remove from stove and immediately place into cold water. Of course, you can use any method you prefer.
Once the eggs are peeled, cut them in half and place all the yolks in a mixing bowl.
Add mayonnaise, dijon mustard, lemon, J O spice, dill, and green onion; combine until you have an even mixture. Don't add your crab just yet, as we want to handle the lumps delicately!
Now gently fold in a half pound of that delicious crab meat, breaking it up gently so that every bite is full of crab. Using a melon baller or two spoons, scoop and pile high each of those eggs! Garnish with a sprinkle of JO Spice and top with a juicy lump for extra crab-tastic taste. Chill for at least 1 hour to allow the flavors to really meld. Most important...taste and enjoy!
Lemon Dill Crabby Deviled Eggs ingredients list
12 eggs, hard-boiled and split lengthwise
1/2 cup Mayonnaise
2 teaspoon Dijon Mustard
1 Tablespoon dried dill or 2 Tbs fresh dill finely chopped
2 teaspoons JO Spice Seafood Seasoning plus 1 tsp for garnish
1/2 lemon juiced
1 Tablespoon fresh chopped green onion