Recipe information
Yield
Makes 16 Servings
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)
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Mix in crab. Season to taste with salt and pepper.
Step 3
Mound crab mixture in cavity of each egg-white half (about 1 heaping tablespoon for each). DO AHEAD 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.