Cook Along with Chef Deniz: Spicy Devilled Eggs With Dungeness Crab And Espelette Pepper

November 19, 2020

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.

Tonight we are cooking up some super delicious holiday appies with our friends from Otter Coop.

Video will go here

Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.

Spicy Devilled Eggs With Dungeness Crab And Espelette Pepper

By Chef Deniz Tarakcioglu


  • 8 large green range eggs
  • 200ml freshly picked crab meat
  • 15ml espelette pepper
  • 2 stalks of green onions
  • 20ml chopped tarragon
  • 10ml chili flakes
  • 1 lemon, zest and juice
  • 1 clove of garlic, zested
  • 50ml mayonnaise
  • 15ml dijon mustard, grainy
  • 50ml salmon roe


  • Boil the eggs in a large pot for 7 minutes.
  • Transfer into an ice bath or cool them under running water. Peel, scoop the yolks out and reserve.
  • In a large bowl combine mayonnaise, crab, espelette, tarragon, chili flakes, yolks, lemon zest and juice, mustard. Season to taste. Pipe back into egg white halves, garnish with roe and green onions.

Prep Time: 20 Minutes

Cook Time: 7 minutes

Yield: 4

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