The Secret of Great Cooks

Not Your Momma's Deviled Eggs

Ingredients

  • 12 large boiled eggs, peeled and cut in half
  • ½ cup Duke's Mayonnaise
  • 2 Tbs. Dijon mustard
  • 1 Tbs. finely chopped shallot
  • ¼ cup freshly grated parmesan cheese
  • 8 oz. pasteurized crab meat (I use the claw; it has lots of flavor)

1. Pop the yolks from the eggs and set six of them aside. 2. In a mixing bowl, whisk together the next four ingredients. With the back of a fork, mash the reserved yolks and combine with the mayonnaise mixture. 3. Gently fold in crab meat and stuff into eggs. Refrigerate at least two hours.