How Would You Like Your Eggs? Deviled.

In a time long ago, I can remember running through the grass in my Sunday best and the obligatory Easter bonnet looking for Easter eggs.  And trust that my mom had our bangs teased 5 inches off our heads.  It was the 80s after all.  The sun was shining and family was all around.  Nowadays with no little kids in the mix (yet), Easter is more about the food than the scavenger hunt or candy.  Although, David still does get a basket.  Plus, in case anyone else has noticed, the sun has apparently packed up and left for good.  When will this weather change?!  But enough of the whining and onto the food.

One Easter Sunday constant that has endured throughout the years is deviled eggs made in the most traditional sense.  Some egg yolks, a little mayo, a few more key ingredients, stuffed in a hard boiled egg and sprinkled with some paprika...the appetizer was made.  Funny side story... Jen grew up swearing up and down she was going to name her child Paprika.  She just simply loved the name.  Time will tell if I will have a spice referenced niece or nephew!     

Photo Credit: Epicurious.com

Recently, I've noticed a revitalization of the deviled egg.  Much like what happened to mac'n'cheese (Kraft is still my personal fav) a few years ago (lobster, crab, truffle variations galore), the deviled egg seems to be undergoing the same level of attention and experimentation.  In fact, at Supper, a great restaurant on South Street in Philadelphia, they even have a Deviled Egg Happy Hour.  So while I will probably be sticking to the traditional deviled egg this Sunday, I thought I would jump on the fancy pants band wagon and pass along a more upscale version as well.  

Crab-Stuffed Deviled Eggs
from Bon Appetit, April 2012

Ingredients

• 8 large hard-boiled eggs, peeled
• 3 tablespoons mayonnaise
• 1 1/2 tablespoons chopped fresh tarragon
• 1 tablespoon minced shallot
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon hot pepper sauce
• 8 ounces crabmeat
• Fresh tarragon sprigs (optional)

Preparation

Cut eggs lengthwise in half. Scoop out yolks. Place yolks from 4 eggs in medium bowl (reserve remaining yolks for another use). Mash yolks with fork.

Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.

Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). (Can be prepared 4 hours ahead. Cover and refrigerate.) Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve.