Photo from the Alasa Seafood Marketing Institute

I hope everyone has had a great Passover and Easter weekend.  As a result, many of us have some leftover hard-boiled eggs to put to good use.  This recipe was printed in a recent article of Restaurant Hospitality, talking about seafood trends in restaurants.  Let me know how this recipe works for you!

Makes 8 deviled egg halves

4 hard-cooked large eggs*
¼ cup mayonnaise
2 tsp. Dijon mustard
Juice of 1 lemon wedge
¼ tsp. each hot sauce and salt
5 oz. Wild Alaska Crabmeat

Optional Garnish: pimenton or paprika, and chervil sprigs

Halve eggs lengthwise. Carefully remove the yolks from eggs and place yolks in a mixing bowl.

Mash yolks with a fork (or press through a sieve). Add mayonnaise, mustard, lemon juice, hot sauce and salt; blend. Fold in the crabmeat. Gently spoon mixture into egg whites. Garnish with sprinkle of pimenton or paprika, and chervil, if desired.

*To make perfect hard-cooked eggs, place eggs in a single layer in a deep saucepan. Cover eggs by at least 1 inch of water. Bring to a boil; reduce heat to simmer and cook 3 minutes. Turn off heat; cover and let sit 15 minutes. Drain; add ice water to cover eggs. Gently crack eggs all over, then peel under cold running water.