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.

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

Cheesy Puff Sticks With Cheddar And Thyme
Marinated Cucumbers With Mortadella And Mint
Pigs In A Blanket With Spicy Fennel Sausage And Maple Mustard
Spicy Devilled Eggs With Dungeness Crab And Espelette Pepper
Charred Lemongrass Skewers With Young Leeks And Sweet Soy

Spicy Devilled Eggs With Dungeness Crab And Espelette Pepper

By Chef Deniz Tarakcioglu

November 19th, 2020

Ingredients:

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

Instructions:

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