|Prep Time: 15 mins||Total Time: 2 hrs 15 mins||Yields: 12|
- 12 large eggs
- 3 Tbsp. of mayo
- 1 tsp. of Dijon mustard
- 2 Tbsp. of fresh lemon juice
- 1/4 tsp. of salt
- 1/4 tsp. of hot sauce
- 1/2 lb. of lump crabmeat, picked over for shells and cartilage
- 1 oz. of caviar or salmon roe
- Place the eggs in a large saucepan and cover with water by 1-inch. Bring to boil. Turn off heat and let eggs sit in water for 15 mins. Remove from heat and run cold water over them until they are cool enough to handle. Peel the eggs and cut in 1/2 lengthwise.
- Remove the yolks from the whites and put in a medium bowl. With the back of a fork, mash the yolks. Add the mayo, mustard, lemon juice, salt and hot sauce. Mix well. Add the crabmeat and gently stir to mix.
- Spoon equal amounts of the mixture into the egg white halves and chill for at least 2 hours before serving. Prior to serving, top with caviar.
I cool the eggs in ice water after the intial cooling because that generally eliminates the blue ring and makes them easier to peel. I add a pinch of old bay seasoning to the yolk mixture. I pipe the yoke mixture into the eggs, but that's just easier for me. Finally I don't like caviar and I don't think a lot of people do, so I sprinkle the eggs with a small amount of paprika.