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.