Emeril's Crabmeat Deviled Eggs
Emeril Lagasse's Twist on a Picnic Staple
From the kitchen of Emeril Lagasse
|
Post a Comment
Servings:Over 8
Cook Time: min
This party favorite gets a make over from celebrity chef Emeril Lagasse.
Ingredients
Cooking Directions
Remove the yolks from the whites and put in a medium-size mixing bowl, using the back of a fork, mash the yolks, then add the mayonnaise, lemon juice, salt, white pepper, and hot sauce. Stir with the fork to mix. Add the crabmeat and stir gently to mix. Spoon equal amounts of the mixture into the egg-white halves. Chill the eggs for two hours before serving.
To serve, garnish with the caviar.
Recipe from Emeril Lagasse, "Every Day's A Party" c.1999/William Morrow
Have Your Own 'Tiny Food Party!' With These Mini Kimchi Deviled Eggs
Mini deviled eggs may be among the best appetizers ever.
Rachael Ray's Deviled Eggs
A Great Bite-Sized Appetizer
Mike Mills' 17th Street's Creamy Deviled Eggs
Fill Up on This America Favorite
Emeril's Crispy Jumbo Lump Crabmeat Cake with Corn Maque Choux and Tomato Jam
Recipe courtesy Emeril Lagasse, courtesy MSLO, Inc.
Emeril's Crab Cakes With Poached Eggs
Emeril Cooks Breakfast for Mom
Diane Henderiks' Deviled Eggs With Goat Cheese & Dill
Recipe Courtesy Diane Henderiks
Bacon and Cheddar Deviled Eggs
Enjoy This Egg Dish All Day
Emeril's Buttermilk-Scallion Biscuits with Eggs and Griddled Ham
Enter Emeril's Breakfast in Bed Contest
Emeril's Herbed Cheesy Eggs on Muffin
A Cheesy Breakfast Treat
