Crabby Deviled Eggs With Tarragon Gremolata
Prep time
Cook time
Total time
Serves: 24 deviled eggs
  • 12 eggs
  • ½ cup good quality or homemade mayonnaise
  • 8 ounces crab meat, lump preferably
  • ½ tsp Old Bay seasoning
  • ½ tsp mustard powder
  • 1 lemon, zested
  • 3 tbsp finely chopped tarragon
  • 3 garlic cloves, finely minced or grated
  • sea salt and black pepper, to taste
  1. Place the eggs in a pot of salted water, and bring to a boil. Turn off heat, and allow the eggs to sit for 7-8 minutes.
  2. While the eggs are cooking, prepare the filling and gremolata.
  3. For the gremolata, combine lemon zest, chopped tarragon, and garlic in a small bowl. Set aside.
  4. Remove the eggs from the stove, pour out the hot water, and immediately submerge in an ice bath.
  5. Peel, and half the eggs lengthwise.
  6. Remove the egg yolks, and mash only half of them with the mayo. Discard or snack on the rest.
  7. Add the crabmeat to the yolk and mayonnaise mix and season with Old Bay seasoning and mustard powder.
  8. Taste and add salt and pepper if needed.
  9. Spoon the mix into the egg halves, and top each with about a ½ tsp gremolata.
  10. Serve cold.
Recipe by at