Lump-crab filling piped into chilled deviled eggs, finished with chives and Old Bay for a bright, briny bite.
# What You Need:
→ Crab Filling
02 - 1/2 cup lump crab meat, picked over for 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 extra for garnish
10 - Salt and pepper, to taste
→ Garnish
11 - 1 tablespoon fresh chives, finely sliced
12 - Additional Old Bay seasoning, for dusting
13 - Lemon wedges (optional)
# Directions:
01 - Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to a bowl of ice water. Once cool, peel the eggs and slice in half lengthwise.
03 - Carefully remove yolks and place them in a medium mixing bowl. Set egg whites aside.
04 - Mash yolks with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until smooth.
05 - Gently fold in crab meat, celery, and chives. Season with salt and pepper to taste.
06 - Spoon or pipe the crab mixture into each egg white half, mounding slightly.
07 - Sprinkle with additional Old Bay seasoning and chopped chives.
08 - Serve immediately, with lemon wedges if desired.
