Devilled eggs with crab and dill are a delicious take on a classic appetizer. This traditional American dish is made from hard boiled eggs that are shelled, halved and have the yolks removed. The yolk is then mixed with some tasty add ins to create a moreish and mouth-watering bite. They’re a little retro, but we love to bring back a classic. Using a mix of brown and white crabmeat gives the best flavour here, and Tabasco adds a kick of spice to these devilled eggs. When something tastes as good as these do it’s easy to tell why they are a party food classic! Devilled eggs don’t have to be filled with crab, you can make vegetarian versions by using smoked paprika and adding chives, chopped jalapenos, or pickles if you like!
- 12 large free range eggs
- 60g good quality mayonnaise
- 1 clove garlic, minced
- 1tsp mustard powder
- zest and juice of 1 lemon
- 1tsp Tabasco (optional)
- 400g brown & white mix crabmeat
- a few sprigs of dill, to serve (optional)
Bring a large pot of water to the boil. Once simmering, add the eggs and cook for 7mins. Remove and drain out the boiling water, then cover the eggs with cold water and allow to cool for 10mins. Once cool, peel the eggs and discard shells.
Cut the eggs in half and scoop out the yolks into a large bowl. Using a fork, mash together the yolks, mayo, garlic, mustard powder, and lemon juice with the crabmeat. Season well.
Spoon the mixture back into the whites, top with and dill sprigs and serve.
Make the filling ahead of time, and chill both filling and egg white ‘cups’ until you’re ready to serve!