Crabby Deviled Eggs With Tarragon Gremolata

1. 1

   Place the eggs in a pot of salted water, and bring to a boil. Turn off heat, and allow the eggs to sit for 7-8 minutes.

2. 2

   While the eggs are cooking, prepare the filling and gremolata.

3. 3

   For the gremolata, combine lemon zest, chopped tarragon, and garlic in a small bowl. Set aside.

4. 4

   Remove the eggs from the stove, pour out the hot water, and immediately submerge in an ice bath.

5. 5

   Peel, and half the eggs lengthwise.

6. 6

   Remove the egg yolks, and mash only half of them with the mayo. Discard or snack on the rest.

7. 7

   Add the crabmeat to the yolk and mayonnaise mix and season with Old Bay seasoning and mustard powder.

8. 8

   Taste and add salt and pepper if needed.

9. 9

   Spoon the mix into the egg halves, and top each with about a 1/2 tsp gremolata.

10. 10

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.