Creamy lump crab-stuffed deviled eggs with Dijon, celery, chives and Old Bay for a zesty party appetizer.
# What You Need:
→ Crab filling
02 - 1/2 cup lump crab meat, picked over to remove shells
03 - 1/4 cup mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1/2 teaspoon Worcestershire sauce
06 - 1 teaspoon fresh lemon juice
07 - 1 tablespoon finely chopped fresh chives
08 - 1 tablespoon finely diced celery
09 - 1/2 teaspoon Old Bay seasoning, plus additional for garnish
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 1 tablespoon fresh chives, finely sliced
12 - Additional Old Bay seasoning, for dusting
13 - Lemon wedges (optional)
# How-To:
01 - Place eggs in a single layer in a saucepan and add cold water to cover by about 1 inch. Bring to a rolling boil over medium-high heat, then remove the pan from heat, cover, and let stand for 10 minutes.
02 - Transfer eggs to a bowl of ice water and cool until easy to handle, about 5 minutes. Gently crack and peel each egg, then pat dry.
03 - Slice each egg lengthwise and carefully transfer the whites to a platter, arranging the halves cavity-side up. Place the yolks in a medium mixing bowl.
04 - Mash the yolks with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice and Old Bay seasoning until smooth and creamy. Adjust seasoning with salt and pepper.
05 - Gently fold the lump crab meat, diced celery and chopped chives into the yolk mixture, taking care to keep some crab pieces intact for texture.
06 - Using a spoon or a piping bag, mound the crab mixture into each egg white half, forming a neat dome.
07 - Dust the filled halves with additional Old Bay and sprinkle with sliced chives. Serve chilled with lemon wedges if desired.
