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Crab Stuffed Deviled Eggs Made with Spicy Chesapeake Seafood Hot Sauce from Pepepers.com
- Private group -
July 14, 2018
Spicy Chesapeake Seafood Hot Sauce
Story Location:
17601 Coastal Highway
Unit 1
Lewes, DE 19958
United States
17601 Coastal Highway
Unit 1
Ingredients:
- 6 large eggs
- 4 ounces fresh crabmeat, divided
- 4 tablespoons mayonnaise, or to taste
- 1 1/2 tablespoon Dijon mustard
- 1 1/2 tablespoon Spicy Chesapeake Seafood Hot Sauce
- 1 pinch sugar
Directions:
- Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
- Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise. Separate yolks from egg halves; place yolks into a mixing bowl.
- Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
- Mix the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, Dijon mustard, Spicy Chesapeake Seafood Hot Sauce and sugar.
- Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
- Top each stuffed egg with a generous chunk of crab meat.
Check out all of our great sauces and spices at www.Peppers.com
