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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 1 |
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From Every Day's A Party Cookbook by Emeril Lagasse. Ingredients:
12 hard-boiled eggs, shelled and cut in half lengthwise |
3 tablespoons mayonnaise (not that miracle whip stuff) |
2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper or 1/8 teaspoon fresh ground white pepper |
1/8-1/4 teaspoon hot sauce (tabasco) |
1/2 lb lump crabmeat, picked over for shells and cartilage |
1 tablespoon chopped fresh chives or 1 tablespoon chopped green onion |
1 ounce black caviar, such as beluga, osetra, sevruga or 1 ounce red salmon roe |
paprika, for sprinkling |
Directions:
1. Remove the egg yolks from the whites and put in a medium-size mixing bowl.
2. Using the back of a fork, mash the eggs and then add mayonnaise, lemon juice, salt, black or white pepper, hot sauce and chives or green onions.
3. Stir with a fork to mix.
4. Add the crabmeat and stir gently to mix.
5. Spoon equal amounts of the mixture unto the egg white halves.
6. Chill the eggs for 2 hours before serving.
7. To serve, garnish with caviar, if desired.
8. Sprinkle with paprika.
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