Total Time
32mins
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 :) .

Ingredients Nutrition

Directions

  1. Put the eggs in a saucepan and cover generously with water.
  2. Bring to a boil and summer them until hard-boiled, 10 to 12 minutes.
  3. Plunge the eggs in cold water to cool them and stop the cooking.
  4. Crack the egg shells and peel them under cold running water.
  5. Dry them and halve them lengthwise.
  6. Cut a thin slice from the bases so they lie flat.
  7. Scoop out and sieve the yolks into a bowl.
  8. Pick over the cooked crabmeat and stir into the egg yolks with the celery, dry mustard, salt, and pepper.
  9. Stir in the mayonnaise to make a firm but creamy mixture, adding more if needed.
  10. Taste, adjust the seasoning, including mustard, and pile the filling in the egg whites.
  11. Sprinkle them with paprika.
  12. Shred the leaves from the lettuce in a chiffonade and spread on individual plates.
  13. Set 3 halved eggs, points to the center, on top.
  14. Getting ahead:.
  15. Hard-boil the eggs up to 12 hours ahead and keep them at room temperature.
  16. Peel them and make the filling just before serving.