Not Your Grandma's Deviled Eggs

Submitted by Shawn C

"A different twist on deviled eggs. Using claw meat adds more crab flavor- for a milder crab flavor use white crab meat which you can buy in the can, just drain well and fingers through to make sure there are no shells"

 

• Ready In: 3hrs 10mins
• Ingredients: 8
• Serves: 12

ingredients

• 12 large hard-boiled eggs, peeled and cut in half
• 1⁄2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon finely chopped shallot
• 1⁄4 cup freshly grated parmesan cheese
• 8 ounces crabmeat
• 1 teaspoon paprika
• 1⁄8 teaspoon cayenne pepper (optional heat and amount up to you)

directions

1. Pop the yolks from the eggs and set six of them aside.
2. In a mixing bowl, whisk together the next four ingredients.
3. With the back of a fork, mash the reserved yolks and combine with the mayonnaise mixture.
4. Gently fold in crab meat and add in cayenne if you want some heat.
5. stuff back into eggs and sprinkle with paprika for looks.
6. Refrigerate at least two hours. and fold until distributed.