The tenth recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Double-Stuffed Deviled Eggs with Crab, it can be found on page 26.
Ingredients: eggs, mayonnaise, Dijon mustard, cayenne pepper, salt, pepper, crabmeat, apple, scallion, fresh lemon juice, and fresh chives.
Deviled eggs have never gone out of style here. They were popular at every family gathering when I was growing up and they are still popular at family gatherings now. My father-in-law particularly loved deviled eggs so I would always make a few extra to leave with him. I can’t think how many deviled eggs I have made over the years, but I have never made any quite like these so it was fun to get a new take on them.
While most deviled eggs are just the whites filled back in with the yolk/mayonnaise/mustard mixture, these have a bonus filling sitting underneath the yellow yolk mixture…an additional filling of crab, apple, scallion, mayonnaise, and lemon juice. When you bite into one of these, you are totally surprised at the additional ingredients and flavor…in a good way. These were delightful, delicious, and definitely worthy of repeating.
To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but sometimes the author has been generous and you can find them online.