The weather turned warm this week which makes us all think spring is coming. Eggs are a traditional sign of Spring, and with Spring holidays and parties coming up I thought I would share one of my favorite recipes. Deviled Eggs can seem like a old time dish, but with some additions deviled eggs can be fun again. For my recipe I turned the egg filling into a crab salad. Try my recipe and then make up your own favorite recipe.
1. Wash your hands.
2. For this recipe you will need measuring spoons and cups, a rubber spatula, a dinner fork, a large mixing bowl, a small scooper, a knife, a cutting board, and a sauce pan.
If you are not allowed to use a knife or the stove by yourself you can ask an adult for help.
ChefElla's Crabby Deviled Eggs (Yields 24 servings )
12 ea Large Eggs
1/4 Cup Chives, Minced (About 40 Chives Total)
-Line up chives on your cutting board and cut them as a bunch. Minced means to chop into very small pieces.
1/4 Cup Celery, Minced (1 Medium Celery Stalk)
1/4 Cup Water Chestnuts, Drained, Diced (I bought the diced kind in the can so I did not have to cut them.)
1/2 Cup Mayonnaise (I use Canola or Olive Oil Mayonnaise because they have the same flavor but less calories than regular mayonnaise)
1 tsp Dijon Mustard
2 tsp Hot Sauce (I use Tabasco brand but you can use your favorite kind.)
1 tsp Old Bay Seasoning (You can find it in the spice aisle of your local grocery store)
1/2 tsp Lemon Juice
½ tsp Kosher or Sea Salt
4 oz Lump Crab (One 6oz can drained is 4 oz)
-Because you are mixing the crab into a recipe you will not need to buy the most expensive crab meat. You can substitue fresh crab meat or shrimp if you prefer.
3. Place your eggs in your sauce pan or small pot. Add 3 tablespoons of salt to your pot. The salt will help the shells come off the eggs when they are done.
4. Cover eggs with water. The water should be 1-2 inches above the eggs.
5. Put the eggs on the stove over high heat. When the eggs come to a boil (lots of bubbles) set your timer for 10 minutes.
6. When your 10 minutes are up remove the pan from the heat and set pan aside with the water and eggs still in the pot. Set your timer for another 10 minutes.
7. When your time is up, pour off your hot water, and fill the pot with cold water and a lot of ice. This will stop the eggs from cooking and cool them down to peel.
-Be careful when pouring the water off because it is still very hot and can burn you. You might want to get your parents to help you with this part.
9. After 20-25 minutes in the cold water it is time to peel the eggs. Tap the egg on the side of you pan to break the shell. Then take your thumb and slowly pick off the pieces of shell. The shell should come off easily, but do not go to fast or you could pull some of the white off with the shell.
10. Rinse your eggs when done and store in the refrigerator.
-While your eggs are cooking you can get everything ready for your egg salad.
11. Cut Eggs in half and put the yolks (the yellow part) in your big bowl. You may need to wash your knife occasionally to keep the yolk from getting on the white part of your egg. Put the egg whites aside in a pan or tray and cover with plastic.
12. When all of the yolks are in your bowl add the mayonnaise. With the back or your fork break up the yolks as you mix them with the mayonnaise. Keep mixing until the mixture begins to look smooth and the little yellow lumps start to disappear.
13. Using your rubber spatula, mix in your celery, water chestnuts, salt, mustard, hot sauce, old bay, lemon juice, and 1/2 of the minced chives. The mix well until the filling is smooth and creamy.
14. Gently mix crab meat into your egg yolk mixture.
15. Using your small scoop fill each of the egg white halves with the crabby egg mixture. If you do not have a small scoop you can use a small spoon.
16 When the egg whites are filled garnish with the remaining chives. Refrigerate until you are ready to serve. If you can cool them down before you serve them they will taste best.