Sharing recipes, stories and memories from my grandma Ginna Burgoyne's kitchen
Growing up, one of my favorite appetizers that grandma would make is Deviled eggs. These delicious little creamy treats of happiness usually made their way onto the kitchen table for Easter every year and occasionally on Christmas and Thanksgiving. Grandma always made the usual deviled egg, but what was it that made hers so fantastic? Well, that would be the addition of big chunks of tender snow crab meat. This enhancement takes your traditional deviled egg to a whole new level! Along with the added crab, you have to talk about the flavor that grandma’s eggs possess. Not only are they creamy from the added hint of sour cream, but they are also slightly sweet by the added whipped salad dressing, and hint of tartar sauce. Try these out for your next family gathering, or better yet, make them for an afternoon snack today! You will not be disappointed!
Recipe is as follows….
Start by hard boiling your eggs. First you will need to put your eggs into a large sauce pan allowing space between your eggs to float around. Next you will need to fill the sauce pan of eggs with enough water so that it covers the eggs about an inch above their height. Take your sauce pan and heat on high until you reach a rolling boil. Once your pot of eggs is boiling, remove from the heat, cover your eggs and let sit for 15 minutes. When your eggs are done, gently place the eggs into a ice water bath long enough to cool the eggs (about 3-5 minutes). Tip: do not use eggs that are fresh from the store, use eggs that are about 5-7 days old. This will make peeling the egg shells easier.
After you have cooked and cooled your eggs, gently remove their shells under cool running water. Once the shells are removed, place the eggs on a cutting board and cut them all in half length wise. Remove all of the yolks into your stand mixer bowl, or a regular bowl if you have a hand mixer. Set aside all of the egg white halves onto a separate dish and place them in the refrigerator. Along with the yolks, add the sour cream, dijon mustard, lemon juice, whipped salad dressing, mayonnaise, bouillon, onion powder, pepper, sugar, tartar sauce and crab meat. Blend the mixture until creamy. Spoon the mixture or pipe the mixture into each egg half, and sprinkle the tops with paprika. Place the finished eggs to cool in the refrigerator for about 15-20 minutes. Enjoy!