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
  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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/crab-topped-pickled-deviled-eggs/