Author Notes
Who’s ready for spring?! These Crabby Deviled Eggs With Tarragon Gremolata are perfect for an Easter, Mother’s Day, or any spring BBQ! —Paige
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Ingredients
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6 eggs
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1/2 cup
good quality or homemade mayonnaise
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1 pound
crab meat, lump preferably
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1/2 teaspoon
Old Bay seasoning
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1
lemon, zested
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3 tablespoons
finely chopped tarragon
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3
garlic cloves, finely minced or grated
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sea salt and black pepper, to taste
Directions
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Place the eggs in a pot of salted water, and bring to a boil. Turn off heat, and allow the eggs to sit for 7-8 minutes.
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While the eggs are cooking, prepare the filling and gremolata.
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For the gremolata, combine lemon zest, chopped tarragon, and garlic in a small bowl. Set aside.
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Remove the eggs from the stove, pour out the hot water, and immediately submerge in an ice bath.
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Peel, and half the eggs lengthwise.
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Remove the egg yolks, and mash only half of them with the mayo. Discard or snack on the rest.
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Add the crabmeat to the yolk and mayonnaise mix and season with Old Bay seasoning and mustard powder.
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Taste and add salt and pepper if needed.
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Spoon the mix into the egg halves, and top each with about a ½ tsp gremolata.
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Serve cold.
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