Crab Deviled Eggs with Tarragon and Cayenne
Crab deviled eggs - seasoned with fresh tarragon, and a touch of cayenne, these crab deviled eggs are elegant and simple, yet absolutely decadent - the perfect appetizer for a grand occasion or celebration.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 bunch Scallions
- 6 stalks Scallions chopped
- 1 lb Crab meat cooked
- 4 tablespoon Butter
- 4 tablespoon Fresh tarragon chopped
- 4 cloves Garlic
- ½ cup Mayonnaise good quality
- 12 Eggs
- Salt + black pepper
- Cayenne pepper dash
Instructions
Instructions
- Place the eggs in a pot of salted water, and bring to a boil. Reduce heat, and boil the eggs for 8-10 minutes.
- While the eggs are cooking, prepare the filling: In a saute pan, melt the butter, and add the chopped scallions. Saute for a few minutes.
- Add the chopped garlic, and crab meat, and cook for a few more minutes.
- Remove the eggs from the stove, pour out the hot water, and submerge in ice cold bath, or leave them under cold running water for a few minutes.
- Peel, and half the eggs lengthwise. Remove the egg yolks, and mash only half of them (6) with the mayonnaise.
- Add the yolk and mayonnaise mix to the crab meat, and season with salt, and pepper. Mix in the tarragon, and a couple pinches of cayenne pepper. Cook for a minute until the mix is warmed up.
- Spoon the mix into the egg halves, and top with more chopped tarragon, and cayenne. Serve warm, or at room temperature.
Notes
Store your filled deviled eggs in an airtight container in the fridge for up to 3 days.