Crab-Stuffed Deviled Eggs

Recipe View 17 mins Gently place cold eggs from the refrigerator into a large pot. Add enough cold water to cover the eggs by 1 inch. Set over high heat and bring to a gentle simmer. Once the eggs begin to move slightly, cover the pot tightly. Remove from the heat and allow to stand undisturbed for exactly 17 minutes.

Recipe View 10 mins Carefully drain the hot water from the pot. Replace the lid and gently shake the pot to create small cracks in the eggshells. Fill the pot with cold water, drain again, and refill with more cold water. Allow the eggs to sit in the cold water until completely cooled. Peel the eggs carefully and slice each egg in half lengthwise.

Recipe View 5 mins Carefully separate the yolks from the egg white halves. Place the yolks into a mixing bowl.

Recipe View 3 mins Place the crab meat onto a plate and divide into two equal portions: one containing the smaller bits and the other with the more appealing, larger pink chunks. Set aside the portion with the larger chunks.

Recipe View 10 mins Finely chop the portion of crab meat containing the smaller chunks. Add this chopped crab to the egg yolks. Using a fork, mash the yolks and crab together until well combined. Stir in the mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.

Recipe View 5 mins Transfer the yolk mixture to a piping bag fitted with a medium-sized tip (or use a resealable plastic bag with a corner snipped off). Pipe the crab filling generously into the cavities of the egg white halves.

Recipe View 10 mins Coarsely chop the reserved larger crab pieces. In a small bowl, lightly combine the chopped crab with the lemon zest, crème fraîche, Aleppo pepper, and cayenne pepper. Taste and adjust the salt as needed. If the mixture appears too dry, stir in a touch more crème fraîche. Top each stuffed egg half with a generous pinch of this crab mixture.

Recipe View 2 mins Sprinkle each deviled egg with a pinch of fresh chives and a light dusting of cayenne pepper for visual appeal and a touch of heat. Transfer the prepared eggs to a serving platter and refrigerate until ready to serve. These are best enjoyed chilled.