Crab And Dill Devilled Eggs
4
- Prep Time20 mins
- Total Time30 mins
- Makes6 servings
Like crab dip in devilled egg form, these will disappear in record time.
Ingredients
6 eggs
1/4 cup mayonnaise
1/2 tsp Dijon mustard
1/4 cup crabmeat
2 tbsp chopped dill, (plus a sprig of dill for topping)
2 tsp lemon juice
1 tsp lemon zest
twist of slice lemon
Instructions
PLACE eggs in a single layer in a pot and add enough cold water to cover by 1 in. Boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.
SCOOP yolks into a bowl then mash. Stir in mayo and Dijon. Stir in crabmeat, dill, lemon juice and lemon zest. Fill a piping bag or a small plastic freezer bag with yolk mixture, then cut off a corner. Pipe into egg whites. Top with a sprig of dill and a twist of sliced lemon.
Nutrition (per serving)
Calories 151, Protein 7g, Carbohydrates 1g, Fat 13g, Sodium 155mg.
Excellent source of vitamin B12.
Preparation tips:
- The fresher the eggs, the more difficult they are to peel, so choose the slightly older eggs in your refrigerator.
- To prevent a dark green ring from forming around the yolks, cool the eggs rapidly in running cold water as soon as they’re finished cooking.
- After draining and cooling eggs, gently crack them all over and keep them soaking in cold water, then start peeling from the large end.
- For smooth, clean edges, use a sharp knife to cut eggs in half. Avoid serrated knives.
- Use a whisk to mash yolks or put them through a sieve to keep them light and velvety. A piping bag fitted with a star tip will give your yolks a swirly, elegant finish.