Crab Deviled Eggs

Crab Deviled Eggs - a marriage of beautiful things

If you’ve spent much time on the island, you know we’re a resourceful group of people. From car repairs to replacing a couch, we’re used to experimenting and making things work.

In this case? We’ve got a beautiful combination of things. While we’re surely not the first to do it, we like that it’s got the spirit of the islands - put it together and see what happens!

Ingredients

• Deviled Egg Filling

  • 12 egg yolks (mashed)

  • 1/2 Cup Mayo

  • 1 T. Dijon Mustard

  • 1/2 t. old bay seasoning

  • 1/4 t. salt

• 6 oz Dungeness crab

• A few sprigs of dill or parsley

Steps

1. Boil 12 eggs. We recommend local farm eggs.

2. Once eggs are boiled, soak in ice water for a few minutes to cool them off and make them easier to peel.

3. Cut egg in half to access the yolks; scoop them out and combine in a bowl with the filling ingredients.

4. Once filling is complete, scoop equal portions into boiled egg whites.

5. Garnish with a dollop of crab meat and a sprig of parsley.

Enjoy!