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Crab-Stuffed Deviled Eggs With Tarragon

Crab-Stuffed Deviled Eggs With Tarragon

These deviled eggs would pep up any party or appetizer tray. They have just enough bells and whistles to be interesting and new, without so much extra stuff that they make you a lot of additional work. Crabmeat is great with eggs because the crab has a light, very slightly salty seafood taste that contrasts nicely with the richer flavor of the yolk. Add some fresh herbs on top and call it an appetizer!

To make these Paleo, make sure to get actual crab meat and not imitation crab (surimi). Imitation crab really is crab in name only – it’s about as far removed from an actual crab as you could get within the realm of things that are still technically food. It’s is made of a ground-up paste of many different white fish, mixed in with food starch, salt, MSG, and other flavorings. Super appetizing, right? But even aside from the gross-out factor, the food starch often contains gluten, so you can never count on imitation crab being gluten free.

And that’s all without mentioning that real crab is much more nutritious than imitation crab. Just get the real thing! Once that’s done, the rest of the recipe is simple. If it’s not snack time right away, you can chill the eggs in the fridge until you want to serve them. And if you have any leftovers, just keep them around for a quick, protein-rich snack or lunchbox filler.

Crab-Stuffed Deviled Eggs With Tarragon Recipe

Servings SERVES: 4Preparation time PREP: 15 min.Cooking time COOK: 12 min.

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Ingredients

  • 12 eggs; (room temperature)
  • 8 oz. cooked crabmeat;
  • 1/4 cup homemade mayonnaise;
  • 2 tbsp. fresh chives, minced;
  • 2 tbsp. fresh tarragon, minced;
  • 2 tbsp. fresh lemon juice;
  • Sea salt and freshly ground black pepper;
Deviled Eggs preparation

Preparation

  1. Place all the eggs in a saucepan filled with cold water and bring to a boil.
  2. Turn off the heat as soon as the water boils and let the eggs gently cook, covered, for 10 to 12 minutes.
  3. Immerse the eggs in cold water to stop the cooking, and peel the eggs when they are cool enough to handle.
  4. Cut the eggs in half lengthwise. Remove the egg yolks and place the yolks in a bowl. (Keep the whites somewhere safe for now)
  5. Mash the egg yolks with the mayonnaise.
  6. Add the crab meat, chive, tarragon, and lemon juice. Season to taste and stir gently to combine.
  7. Fill each egg white with the filling and garnish with tarragon leaves if desired.