Crab/Lobster Deviled Eggs

Based on Davis Tannis’ recipe


  • 1 dozen large organic eggs 
  • 1 tablespoon Dijon mustard 
  • 1/4 cup sour cream or creme fraîche
  •  Generous pinch cayenne 
  • 1 tablespoon snipped chives 
  • 1/2 pound crabmeat or lobster, picked over for shells and cartilage 
  • Juice of 1/2 lemon 
  • Salt and pepper


  1. Bring a large saucepan of water to a boil. 
  2. Carefully put the eggs into the water and cook for 10 minutes. 
  3. Remove the eggs to a bowl of ice water, and when they’re cool enough, crack them gently and return to the ice water, so they’ll be easier to peel.

    – Peel the eggs. 

  4. Cut them in half, scoop out the yolks, and put them in a bowl (reserve the egg white halves). 
  5. Mash the egg yolks with a fork, and fold in the mustard, sour cream or creme fraîche, cayenne, and half the chives. 
  6. Gently fold in the crabmeat and lemon juice, and season lightly with salt and pepper. 
  7. Taste and adjust the seasoning, and spoon the mixture into the waiting egg white halves.

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