Recipe by Chef John
"These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method."
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fresh crabmeat, divided
mayonnaise, or to taste
chopped fresh tarragon
hot pepper sauce, or to taste
seafood seasoning (such as Old Bay®)
salt and freshly ground black pepper to taste
freshly grated lemon zest
creme fraiche, or more to taste
chopped fresh chives, divided
cayenne pepper, plus more for garnish
This one is very good, except, we forget the peppers. One or two cranks on the pepper mill for course ground black pepper is all you really need. Most of Chef John's recipes always call for hot pepper, but they really are not necessary. I for one don't like to burn my taste buds to the point I can't taste the good stuff in his recipes.
Though I haven't tried these yet, I'm a big fan of deviled eggs, and these look fabulous. I'll be giving this recipe a test run, in the coming weeks, so I can take them to family gatherings, and church activities where we have a pot luck. This, along with Chef John's deviled eggs with the candied red jalapenos, and my own Mexican deviled eggs, will be a hit! They won't know which to eat first, and they're all great choices.
Best deviled egg recipe EVER! Didn't change a thing.
Very good! I will serve it for party,card games many the things.
Very enjoyable. Everyone agreed bit of crab salad on top was the best part.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab-Stuffed Deviled Eggs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 49
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