With homemade pickled eggs and fresh crab topping, this reimagined recipe is a taste of something different.
Crab-Topped Pickled Deviled Eggs
Yields: 12
Ingredients
- 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
Instructions
- Separate green part from white part of green onion; finely chop both. Set aside.
- Cut Pickled Eggs in half lengthwise. Remove egg yolks, and place in a small bowl. Set egg whites aside.
- 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.
- 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
Ingredients
- 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)
Instructions
- Place eggs, shallot, and dill in a 1-quart jar.
- 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.
- 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.
Notes
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.
