Deviled Crab Eggs
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
1 dozen extra-large eggs
1/2 pound backfin or lump crab meat
3 scallions, chopped fine
1/3 cup mayonnaise
1/2 tsp. dried mustard
1 Tbsp. Bailey Farms Red Habanero Hot Sauce
salt and white pepper, to taste
2 tsp. lime zest for garnish
Boil the eggs. Peel and cut them in half lengthwise, removing the egg yolks. Place the egg yolks in a large glass bowl and mash them with the crab meat, scallions, mayonnaise and hot sauce. Stir in the dry mustard and season to taste with the salt and ground white pepper.
Mix the ingredients together well, then start adding the mixture into the boiled egg whites. Chill for an hour or so and garnish the tops of the eggs with some of the lime zest. Lightly dust the stuffed eggs with some paprika and serve.