Crab-Topped Pickled Deviled Eggs

With homemade pickled eggs and fresh crab topping, this reimagined recipe is a taste of something different.

Crab-Topped Pickled Deviled Eggs
Yields: 12
  • 1 green onion
  • Pickled Eggs (recipe follows)
  • 3 tablespoons plain yogurt
  • 1½ teaspoons Creole mustard
  • 2 teaspoons prepared horseradish
  • 1 teaspoon minced fresh dill
  • ¼ teaspoon Creole seasoning
  • ½ cup jumbo lump crabmeat, picked free of shell
  • 1 tablespoon finely chopped celery
  • 1 teaspoon fresh lemon juice
  • Pinch kosher salt
  1. Separate green part from white part of green onion; finely chop both. Set aside.
  2. Cut Pickled Eggs in half lengthwise. Remove egg yolks, and place in a small bowl. Set egg whites aside.
  3. In a medium bowl, mash egg yolks with a fork. Add white part of green onion, yogurt, mustard, horseradish, dill, and Creole seasoning, stirring to combine. In a small bowl, gently combine crabmeat, green part of green onion, celery, lemon juice, and salt.
  4. Pipe or spoon egg yolk mixture into egg whites. Top with a spoonful of crabmeat mixture. Serve immediately, or cover and refrigerate for up to 1 day.

Pickled Eggs
Yields: 6 eggs
  • 6 large eggs, hard-cooked and peeled
  • 1 shallot, thinly sliced
  • 2 sprigs fresh dill
  • 1 cup water
  • 1 cup white wine vinegar
  • ¼ cup sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons black peppercorns
  • ½ teaspoon coriander seeds
  • 1 dried bay leaf
  • 1 (½-inch) slice peeled red beet (optional)
  1. Place eggs, shallot, and dill in a 1-quart jar.
  2. In a medium nonreactive saucepan, bring 1 cup water, vinegar, sugar, salt, peppercorns, coriander seeds, and bay leaf to a boil over medium-high heat. Cook for 5 minutes, stirring until sugar is dissolved. Remove from heat; let cool for 5 minutes.
  3. Carefully pour hot vinegar mixture into jar to cover eggs. Add beet, if desired. Let cool to room temperature. Seal jar, and refrigerate for at least 8 hours or up to 5 days.
To easily peel eggs, after soaking in ice water, place one in a clean pint-size Mason jar with ½ inch of water. Secure lid and gently shake until the shell is cracked all over and starts to pull away; remove egg and finish peeling by hand. The shell should then be easy to remove.



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