INGREDIENTS
½ dozen large eggs
3 – 4 tablespoons mayonnaise
1 teaspoon yellow mustard
½ cup picked steamed lump crab meat (we use Phillips)
¼ cup chives - diced or left long for a pretty presentation
1 teaspoon old bay seasoning
4-6 strips bacon, cooked and crumbled or cut into thirds
DIRECTIONS
In a heavy large pot with thick base, cover eggs with cold water and bring to a boil.
Remove the pot from the heat, cover, and let sit for exactly 14 minutes.
Plunge the eggs into a bowl of ice water to cool for 10 minutes.
Tap the eggs with the back of a spoon gently.
Eggs can sit in water overnight for incredibly easy to peel eggs.
When you’re almost ready to serve, peel eggs.
Cut eggs in half, lengthwise.
Gently use a spoon to scoop out egg yolks. Place in small bowl nearby.
Add yolks and mayonnaise to the bowl.
Whip with a spoon or fork until yolk mixture is smooth and fluffy.
Scoop the yolk mix to a pastry bag fitted with a star tip, or a plastic bag with the corner cut off.
Scoop about a teaspoon crab meat into half of the egg white half.
Set the egg white halves on a serving platter and pipe in the filling.
