Deviled Eggs with Gulf Blue Crab and Celery Seed

Photography by John Haigwood

Recipe by David Gross, Chef de Cuisine, Cook Hall

“These deviled eggs have been created from my family’s recipe; we would have a similar crab-stuffed deviled egg while on vacation in Cape Cod.”

Yield: 24 servings

12   fresh farm eggs
Crab Filling (recipe included)
chives as needed, cut into 1/2-inch-long pieces
smoked paprika for garnish

Bring 6 quarts water to a boil in a large pot. Gently drop in eggs and boil for 8 minutes, until egg yolk is just cooked. Remove and shock in ice water. Peel and cut in half, reserving yolks and whites separately.
To serve, generously fill each egg white with Crab Filling, garnish tops with 2 chive sticks and finish with a light dusting of smoked paprika.

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Crab Filling

1    cup hard-boiled egg yolks, about 12 yolks
1    cup Mustard Mayonnaise (recipe included) 
1    cup jumbo lump crab meat, picked for shells
salt to taste

For the Crab Filling
Crush egg yolks with a fork until crumbled. Combine with Mustard Mayonnaise and gently fold in crab meat. Check for seasoning and add salt to taste. Refrigerate at least 2 hours to chill thoroughly and to allow flavors to combine. 

Cook Hall
3377 Peachtree Road N.E.
404/523-3600
cookhallatlanta.com

 Mustard Mayonnaise
1        cup mayonnaise
1        tablespoon fresh squeezed lemon juice 
1        tablespoon extra virgin olive oil
1/2     cup Dijon-style mustard 
2        tablespoons Sriracha
1/4     teaspoon celery seed

For the Mustard Mayonnaise
Combine all the ingredients in a bowl, whisk completely and reserve, chilled.