Blue Crab Deviled Eggs

Blue Crab Deviled Eggs
4.6 from 5 ratings
Recipe comes courtesy of Chef Rodney Freidank and Chef Shaun Garcia of Soby’s Restaurant in Greenville, South Carolina
Soby's New South Cuisine, Table 301 Restaurant Group
  • 12 eggs
  • 1/3 cup salt
  • 1 tablespoon dijon mustard
  • 1 cup mayonnaise
  • 1 dash hot sauce
  • 1 teaspoon paprika
  • 1 cup blue crab meat
  • old bay seasoning
  1. Place eggs in a pot and cover with cold water and salt and bring the water to a boil. Reduce the heat and simmer for 10 minutes.
  2. Drain the water from the eggs, cover with ice water and set until cool. Peel the eggs.
  3. Cut the eggs in half and remove the yolks placing them in the bowl of a food processor. Then, blend with mustard, mayonnaise, hot sauce, and paprika until very smooth.
  4. Fold in the fresh crab meat and the carefully spoon into egg whites; sprinkle with Old Bay seasoning and serve chilled.