Crispy Deviled Eggs Topped With Colossal Crab Recipe

Preparation Instructions

1. 1

   Boil the Eggs

   Place the eggs in a pot and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes. Then transfer the eggs to an ice bath to cool for at least 5 minutes.

2. 2

   Prepare the Filling

   Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Mash the yolks with mayonnaise, Dijon mustard, salt, black pepper, and paprika until smooth.

3. 3

   Fill the Egg Whites

   Spoon or pipe the yolk mixture back into the egg white halves.

4. 4

   Coat with Panko

   In a skillet, melt the butter over medium heat. Add the panko breadcrumbs and toast until golden brown, stirring frequently. Remove from heat and let cool slightly.

5. 5

   Assemble the Deviled Eggs

   Sprinkle the toasted panko over the filled egg whites, then top each with a generous spoonful of colossal crab meat.

6. 6

   Garnish and Serve

   Drizzle with lemon juice and garnish with chopped fresh chives before serving.