Emeril's Crabmeat Deviled Eggs
Emeril Lagasse's Twist on a Picnic Staple
This party favorite gets a make over from celebrity chef Emeril Lagasse.
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