February 1, 2012

Tabasco Deviled Eggs with Crabmeat

Post by Chef Corbin

Yield- 1 dozen


6 whole boiled eggs, cut In half
½ cup (125 ml) Mayonnaise
½ tbsp. (7ml) Tabasco Sauce
1 oz. (30 grams) finely minced fresh celery
2 oz. (60 grams) drained tinned crab meat
Cracked black pepper
Chopped fresh chives


Remove the egg yolks from the boiled egg halves and place into a small mixing bowl.  Mash the cooked egg yolks with a fork until smooth and no lumps are visible.  Add the mayonnaise, Tabasco sauce, celery, crabmeat and black pepper.  Fill each egg half with the egg yolk filling and garnish with fresh chopped chives.  Serve.

Note- can be prepared the night before serving