Wild Alaska Crab Deviled Eggs
Chef John Ash, Santa Rosa, CA. Yield: 8 deviled egg halves.
4 hard-cooked large eggs*
1/4 cup mayonnaise
2 tsp. Dijon mustard
Juice of 1 lemon wedge
1/4 tsp. each hot sauce and salt
5 oz. Wild Alaska Crabmeat
Optional Garnish: pimenton or paprika, and chervil sprigs
Halve eggs lengthwise. Carefully remove the yolks from eggs and place yolks in a mixing bowl. Mash yolks with a fork (or press through a sieve). Add mayonnaise, mustard, lemon jUice, hot sauce and salt; blend. Fold in the crabmeat. Gently spoon mixture into egg whites. Garnish with sprinkle of pimenton or paprika, and chervil, if desired.
*To make perfect hard-cooked eggs, place eggs in a single layer in a deep saucepan. Cover eggs by at least 1 inch of water. Bring to a boil; reduce heal to simmer and cook 3 minutes. Turn off heat; cover and let sit 15 minutes. Drain; add ice water to cover eggs. Gently crack eggs all over, then peel under cold running water.