Let’s cook!

Crab Stuffed Deviled Eggs

6 large eggs

2 tablespoons Duke’s Mayo – still waiting for the advertisement check

1 tablespoon fresh tarragon, chopped

1 shallot, minced

1/4 teaspoon cayenne pepper

1 teaspoon hot sauce

6 oz crab meat

1 lemon, juiced

Boil the eggs.

In a large bowl add mayo, tarragon, shallots, lemon juice, cayenne pepper, hot sauce, and egg yolkes from 4 of the eggs.

Mix with a fork and be sure to combine well.

Pour the mixture into a freezer bag. Cut the corner of the bag and press the mixture onto the eggs.

Cover and let rest in the refrigerator for 2 – 4 hours. Time to plate and for this dish I topped half with lumpfish caviar and the other half with finishing salt.

Here is a close-up:

Happy Cooking!