Recipes
Deviled Eggs with Crabmeat
- Lamb
Jessica B. Harris looks to the Creole cooking traditions of the Caribbean island of Guadeloupe for these deviled eggs, adding crabmeat to the filling. Harris calls this recipe a winner and says the only problem is keeping them from disappearing from the table too quickly.
Ingredients
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6 large hard-boiled eggs, peeled and halved lengthwise
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3 tablespoons mayonnaise
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1 teaspoon Dijon mustard
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½ teaspoon freshly squeezed lemon juice
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2 tablespoons picked crabmeat
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Dash of hot sauce (optional, preferably vinegar-based like Crystal or Frank's)
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⅛ teaspoon salt
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Ground pepper to taste
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