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Caribbean Crab-Stuffed Deviled Eggs

Monday, 26 May 2008


Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs. There are any number of variations of the old standard, but these are special enough for an hors d’oeuvres party table. Because older eggs are easier to peel, be sure to use them when you need a smooth, clean egg. Use a pastry bag and pipe in the filling for a fancy presentation. 


At a glance
Heat Level
Appetizer/Hors d'oeuvre
16 half eggs
  • 8 hard-cooked eggs, peeled

  • 2 teaspoons cider vinegar

  • 3 tablespoons mayonnaise

  • ½ teaspoon chopped fresh thyme

  • ½ teaspoon habanero hot sauce

  • 1/4 teaspoon Dijon-type mustard

  • 6 ounces flaked crabmeat

  • Salt and freshly ground black pepper to taste

  • Garnish: Finely chopped fresh parsley

  • Methods/steps

    Cut the eggs in half lengthwise and remove the yolks. Put the yolks from 5 of the eggs in a bowl and mash them with a fork. Sprinkle the vinegar over the yolks and toss to combine.

    Add the mayonnaise, thyme, hot sauce and mustard and mix to combine. Mix in the crab and season to taste with salt and pepper. Allow the filling to sit for 15 minutes so flavors can blend. Adjust the seasoning before filling the eggs.

    Mound about 1 tablespoon crab mixture in the cavity of each egg-white half. At this point, the eggs can be covered and refrigerated for future use. To serve, arrange the filled eggs on a platter and garnish with the parsley. 


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