What’s Cookin’ – Crabby Stuffed Eggs

Want to make something with your leftover Easter Eggs?  Try my Crabby Stuffed Eggs.  My kids love ’em.

Here are the ingredients.  The recipe is adapted from my Joy of Cooking cookbook and is easily adjusted for more than 4 eggs.

I don’t know about you, but I would never just hard boil 4 eggs.  I will always do 12 or 18 at a time.  It’s always good to do a few extra because it always seems like there are one or two that won’t shell nicely.

I have one of those really old school, stuffed egg plates.  It does make for a pretty display. 

Dump the egg yolks and everything else, except the Paprika, into a bowl.  Mash the yolks and mix together with a fork.

There’s a spatula in this picture but rest assured, I always use a fork to mash the yolks and mix the ingredients together.  I keep the mixture a little on the chunky side but mashed enough to fit through the largest star tip on my pastry tube.

I like tarragon in my stuffed eggs, but my oldest daughter and son-in-law do not like it at all.  I added some of the dried tarragon that I grew in my herb garden last year, and it was very potent.  Feel free to substitute with the herb of your choice and taste the yolk mixture to make sure you have your seasonings correct before filling your eggs.

Also, I like the filling a little on the dry side, but feel free to adjust the amount of mayonnaise if you like them a little moister.

After the eggs are filled, dust with Paprika.

Did you know that if you add a few drops of hot sauce that you will turn your stuffed eggs into deviled eggs?

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