Stop in for a cup of coffee
That's cool Dave. Nice score. And your award winning double crab deviled egg recipe is....................................???????????????????????????
This was for 2 doz eggs...makes 4 doz deviled eggs. I made it up as I went, but here it is as best as I can tell you. I go to extremes a little when I want to win something. The ones I made for the competition, I soaked the peeled eggs in beet juice to turn them pinkish-purple.
Boil your eggs as you would, peel, slice in half.
Discard a few of the yolks, mash the remaining ones in a bowl.
Add:
5 T mayo and 5 T Wishbone Thousand Island dressing. You may add a little more to taste,
later..
1 T Dijon mustard
4 t lemon juice
2 t Sriracha hot sauce.
3 pinches Old Bay seasoning
1 pinch Cayenne pepper
2 pinch Sweet Paprika
12 drops Worchestershire
Salt and pepper to taste
Approx 2/3 of a 1 lb tub of fresh crabmeat.
1/2 cup finely chopped fennel bulb
In separate bowl, combine
1 T Sour cream (add a little more if needed)
1 pinch Cayenne pepper
2 pinch Sweet Paprika
2 t grated lemon zest
4 t chopped chives
the rest of the crabmeat
Pickled Rhubarb for garnish: (the night before)
1 or more stalk Rhubarb, peeled, slice lengthwise, then cut in 1/4 in diagonal slices,
Toss in regular sugar (more or less depending on how sour your rhubarb is) and 1 t red pepper flakes.
Heat to boiling 1/2 C apple cider vinegar to 1/2 C water. Pour over rhubarb in glass or glazed bowl, refrigerate overnight. You want them to be sweet & sour.
To finish eggs: Taste your mixtures and adjust.
Put the first mixture in a ziplock bag, cut off the corner, squeeze out the filling into your eggs.
Top each egg with a rounded 1/2 teaspoon on the second crabmeat mixture.
Garnish as desired with chives cut to 3/4", or chopped and with 3 or more pieces of pickled rhubarb. Use fennel fronds around your plate, if desired.
I made the mixtures the night before, so the flavors could meld.
None of this was hard, you just have to be in the mood to play with it.
Thanks for asking! And thanks to Memike's wife Treva for sharing her recipes which pointed me in the right direction.