These upgraded deviled eggs with crabmeat and caviar are an easy make-ahead: Hard-boil your eggs the day before and even separate your whites and yolks to make your filling for easy next-day assembly. Be sure to store the prepared filling with a sheet of plastic wrap pressed on the surface to prevent it from drying out in the refrigerator. Slideshow: More Egg Recipes 

John Besh
Chris Lusk
November 2016

Gallery

© Eva Kolenko

Recipe Summary

active:
35 mins
total:
1 hr
Yield:
24
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with ice water. In a large saucepan, cover the eggs with water by 1 inch and bring to a boil. Cover and remove the pan from the heat. Let stand for 10 minutes. Drain the eggs and transfer to the ice water bath to cool completely. 

    Advertisement
  • Peel and halve the eggs lengthwise. Transfer the yolks to a medium bowl and mash with the back of a spoon. Arrange the egg whites on a platter. Add the mayonnaise, mustard, shallot, 2 tablespoons of chives, the parsley, capers, thyme, vinegar and Tabasco to the bowl with the egg yolks and whisk until smooth. Season with salt. Transfer the mixture to a piping bag and fill the egg whites (or use a small spoon). Top each deviled egg with some of the crab and garnish with caviar and chives.

Make Ahead

The cooked eggs can be refrigerated overnight.