Deviled eggs – you either love ’em or hate ’em. Maybe it’s the smell, maybe its the texture, or maybe you are a wimp and have never even tried them. I don’t think I can change anyone’s mind on this one, so here is a not-so-classic deviled egg recipe for all you egg-lovers. And for the haters – just look at this post for its aesthetic value.
- one dozen eggs, hard-boiled and cut in half
- 1/2 lb lump crab meat
- 1/4 cup mayo
- 1 tblsp dijon mustard
- 1 tblsp horseradish cream
- salt, pepper
- sweet paprika for garnish
Separate yolks from egg white halves and put in a large bowl. Mash the yolks with a fork. Add the mayo, mustard, horseradish cream, salt and pepper, and continue to mash until yolks are creamy and well blended. Fold in the crab meat, breaking it up slightly with the fork. Using a spoon, fill the egg white shells with the yolk mixture, and sprinkle the tops with paprika.