Name: Crab and Tarragon Deviled Eggs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 24 serving(s)
Ingredients: 12 eggs; 1/4 cup (60 ml) mayonnaise; 2 tablespoons (30 ml) fresh chives, chopped; 1 tablespoon (15 ml) fresh tarragon, chopped; 1 tablespoon (15 ml) lemon juice; 1 can 4 oz (120 g) crab pieces, well drained; Fresh tarragon leaves, for garnish; Salt and pepper

Ingredients

- 12 eggs
- 1/4 cup (60 ml) mayonnaise
- 2 tablespoons (30 ml) fresh chives, chopped
- 1 tablespoon (15 ml) fresh tarragon, chopped
- 1 tablespoon (15 ml) lemon juice
- 1 can 4 oz (120 g) crab pieces, well drained
- Fresh tarragon leaves, for garnish
- Salt and pepper

Preparation

- In a large pot, place eggs and cover with cold water. Bring to a boil. When water begins to boil, cover the pot and remove from the heat. Let stand, off the heat, for 10 minutes.
- Remove eggs from hot water and place into very cold water to stop cooking. Shell eggs. Cut eggs in half lengthwise and remove yolks. Set aside.
- In a bowl with a fork, mash 18 egg yolk halves with mayonnaise, chives, tarragon and lemon juice. Add crab and combine gently. Season with salt and pepper. Keep remaining egg yolks to garnish a salad.
- With a spoon, stuff each egg half with crab filling and place in a serving dish. Garnish with tarragon leaves.

Crab and Tarragon Deviled Eggs

Categories

Ingredients

Preparation

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