Florida Stone Crab Deviled Eggs
Rated 5.0 stars by 1 users
Category
Stone Crab
Servings
3-4
Prep Time
30 minutes
Cook Time
30 minutes
Elevate your appetizer game with these Stone Crab Deviled Eggs—a luxurious twist on a classic favorite! Creamy egg yolks are blended with succulent stone crab meat, tangy dill pickle, and zesty Dijon mustard, all seasoned to perfection with blackening spice. Each egg is then garnished with pickled red onion and fresh chives for an extra burst of flavor and color. Perfect for entertaining or impressing your guests, these deviled eggs bring the taste of the Florida Keys right to your table!
Ingredients
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1 LB of Stone Crab Claws (Any Size)
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8 Hard Boiled Eggs
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¼ Cup of Mayonnaise
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2 Tbsp Dijon Mustard
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1 Tsp Minced Parsley
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2 Tbsp Minced Dill Pickle
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1 Tsp Blackening Seasoning
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Salt and Pepper to Taste
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Pickled Red Onion & Chives for Garnish
Directions
Cut hard boiled eggs in half, long way. Save egg whites and put yolks in a bowl.
Crack Stone Crab Claws and pick meat. Add to the bowl with yolks.
Add mayonnaise, Dijon, minced pickles, parsley and blackening seasoning to the bowl.
Mix thoroughly. Once mixed, add salt and pepper to taste.
Using a spoon, fill the egg whites with the mixture.
Plate and garnish with a dash of blackening seasoning, pickled red onion and sliced chives. Enjoy!