Crabby Deviled Eggs
Our Maryland-inspired twist on regular deviled eggs will leave you pleased, despite their name.
Why This Recipe Works
This deviled egg recipe stays true to the traditional preparation, but adds a Maryland twist by using crabmeat and Old Bay seasoning. We were sure to use brined—and not creamy—horseradish in this recipe, and we didn’t boil the eggs. After countless tests of boiled-egg technique we found it best to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat. We let the pan stand for 10 minutes, then drained it and cooled the eggs in ice water. The gentle heat perfectly cooked the eggs—not a chance of a green tinge or unpleasant smell. These deviled eggs can be refrigerated for up to 12 hours prior to serving.
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