© Eva Kolenko
Active Time
35 MIN
Total Time
1 HR
Serves : 24

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

How to Make It

Step 1    

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.

Step 2    

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.

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