Prep 20 mins
Cook 12 mins
“A more substantial egg salad to serve as a light summer brunch.” I chose this for the Cookbook Swap Cookbook. It sounds so delicious. I can’t wait to make this one Sunday morning for a nice light brunch. I love this cookbook; it is Anne Willan’s The Good Cook. I might just have to go get a copy for my self :) .
- 6 eggs
- 3⁄4 cup cooked crabmeat
- 2 small celery ribs, chopped
- 1 teaspoon dry mustard, more to taste
- salt and pepper
- 1⁄4 cup mayonnaise, more if needed
- paprika, for sprinkling
- 1 small head of lettuce
- Put the eggs in a saucepan and cover generously with water.
- Bring to a boil and summer them until hard-boiled, 10 to 12 minutes.
- Plunge the eggs in cold water to cool them and stop the cooking.
- Crack the egg shells and peel them under cold running water.
- Dry them and halve them lengthwise.
- Cut a thin slice from the bases so they lie flat.
- Scoop out and sieve the yolks into a bowl.
- Pick over the cooked crabmeat and stir into the egg yolks with the celery, dry mustard, salt, and pepper.
- Stir in the mayonnaise to make a firm but creamy mixture, adding more if needed.
- Taste, adjust the seasoning, including mustard, and pile the filling in the egg whites.
- Sprinkle them with paprika.
- Shred the leaves from the lettuce in a chiffonade and spread on individual plates.
- Set 3 halved eggs, points to the center, on top.
- Getting ahead:.
- Hard-boil the eggs up to 12 hours ahead and keep them at room temperature.
- Peel them and make the filling just before serving.