Another of my fantastic local friends, Lara from Chicken Nuggets of Wisdom (which is just about the coolest name for a blog, dontcha think?) is guest posting today. Lara has a recipe for a very-Maryland version of deviled eggs that I can’t wait to try! Stay tuned this week for more egg recipes! Want more Chicken Nuggets? You can find Lara on twitter (@dipaolamomma) or on Facebook.
There are certain things about Spring that just sing, “Celebration.” Radiant tulips blooming in a rainbow of colors. The smell of hyacinths wafting on those first warm breezes of the year. And eggs. Yes, eggs!
We color them, fill them, give them and hunt for them. Eggs are Spring, and what springtime celebration complete without the simply scrumptious Deviled Egg? Around our family table there are epic battles over who gets the last one left on the platter. In fact my eldest son still has to suffer through the annual retelling of the year he scarfed down a dozen of them and the ensuing gastronomic upheaval. Yeah you didn’t need that picture, did ya?
Deviled Eggs are like edible canvases. You can create nearly any palate pleasing concoction your brave family is willing to taste test – though I’ll be steering clear of the PB&J suggestion my seven year old made. Being transplants to Maryland, we’ve come to love crab like true locals. I first had a crab deviled egg at Wit and Wisdom Tavern at the Four Seasons Baltimore. It was a bite of bliss. So, naturally I had to try and recreate it. Here is my version…
Maryland Crab Deviled Eggs
- 10 Extra Large Eggs
- 1 ¼ cups Mayonnaise
- ¾ cup Dijon Mustard
- 2-3 tablespoons Old Bay Seasoning
- 1 ½ cups Crab Claw Meat (this is cheaper and has a fuller flavor, though you can use lump if you like)
- ¼ cup Chives (minced, with a few reserved for garnish)
- Fried Onions (for garnish)
- Large Pot
- Medium Sized Mixing Bowl
- Sharp Knife
- Pastry Bag
- Plastic Container with Lid
1. Boil eggs 17 to 19 minutes. Place in an ice water bath right after removing from heat. This can actually make peeling easier. Allow to cool, then peel and place on a paper towel to soak up excess water. Slice lengthwise, removing yolks into mixing bowl and placing egg whites on to your work surface.
2. Using a fork, mash the yolks until you get a powder-like consistency. Add in all other ingredients and mix well. Fill a pastry bag with your mixture and pipe the filling into each egg white. Refrigerate for at least 30 minutes so that the flavors combine.
3. When ready to serve, place on your serving dish and garnish each egg with fried onions and a sprig of chive. ENJOY!
Voila! A unique and tasty twist on deviled eggs!
© 2014, Food Fun Family. All rights reserved.
shelly peterson says
This is an interesting twist on the original deviled egg. I’m not a big fan of crab meat but most of my family is so I think this recipe would be a big hit.
Oh my! These look so delicious!! I love crab meat. Thanks for the awesome recipe!!