Crab Stuffed Eggs

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 6 eggs
• 3/4 cup cooked crabmeat
• 2 small celery ribs, chopped
• 1 teaspoon dry mustard, more to taste
• salt and pepper
• 1/4 cup mayonnaise, more if needed
• paprika, for sprinkling
• 1 small head of lettuce

Recipe

• 1 put the eggs in a saucepan and cover generously with water.
• 2 bring to a boil and summer them until hard-boiled, 10 to 12 minutes.
• 3 plunge the eggs in cold water to cool them and stop the cooking.
• 4 crack the egg shells and peel them under cold running water.
• 5 dry them and halve them lengthwise.
• 6 cut a thin slice from the bases so they lie flat.
• 7 scoop out and sieve the yolks into a bowl.
• 8 pick over the cooked crabmeat and stir into the egg yolks with the celery, dry mustard, salt, and pepper.
• 9 stir in the mayonnaise to make a firm but creamy mixture, adding more if needed.
• 10 taste, adjust the seasoning, including mustard, and pile the filling in the egg whites.
• 11 sprinkle them with paprika.
• 12 shred the leaves from the lettuce in a chiffonade and spread on individual plates.
• 13 set 3 halved eggs, points to the center, on top.
• 14 getting ahead:.
• 15 hard-boil the eggs up to 12 hours ahead and keep them at room temperature.
• 16 peel them and make the filling just before serving.