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Ultimate Surf and Turf Deviled Eggs Recipe

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Ingredients

Adjust Servings:
12 large eggs
1/2 cup mayonnaise
2 teaspoons prepared horseradish
1 teaspoon dijon mustard
kosher salt
8 ounces lump crabmeat
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon kosher salt
12 ounces thick cut bacon (cut into 1/4-inch pieces)
dill, fronds tarragon leaves, finely chopped chives, pimentos, capers, and thinly sliced serranos (for serving)

Nutritional information

121.6
Calories
90 g
Calories From Fat
10 g
Total Fat
3.1 g
Saturated Fat
109.8 mg
Cholesterol
241.6 mg
Sodium
0.5 g
Carbs
0 g
Dietary Fiber
0.1 g
Sugars
6.9 g
Protein
1237g
Serving Size

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Ultimate Surf and Turf Deviled Eggs Recipe

Features:
  • Gluten Free
Cuisine:

Creamy and light deviled eggs with a build-your-own surf-n-turf bar with a lemony crab salad and smoky thick cut bacon. Inspired by the movie The Shape of Water.

  • 100 min
  • Serves 3
  • Easy

Ingredients

Directions

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Surf and Turf Deviled Eggs, Creamy and light deviled eggs with a build-your-own surf-n-turf bar with a lemony crab salad and smoky thick cut bacon Inspired by the movie The Shape of Water


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Steps

1
Done

Fill Large Bowl With Ice and Cover With Water. Bring a Large Pot of Water to a Boil Over Medium-High Heat. Gently Lower Eggs Into Water Being Careful not to Let the Eggs Crack. Boil For Exactly 12 Minutes Then Plunge Eggs Into Ice Bath. Let Sit Until Cold, 15 Minutes. Remove from Water and Chill Until Ready to Make the Filling.

2
Done

Peel Eggs. Wet a Clean Kitchen Towel With Warm Water, It Should Be Pretty Damp. Wet the Blade of Your Knife and Slice One Egg Lengthwise Through the Center in One Continuous Motion (dont Saw the Egg!). Use the Towel to Clean the Blade and Wet the Knife and Repeat With Remaining Eggs, Cleaning the Blade After Each Cut.

3
Done

Scoop Out Yolks and Transfer to a Food Processor. Process Yolks, Mayonnaise, Horseradish, Dijon, 3/4 Teaspoons Salt and 2-3 Tbsp Water Until Smooth, Light and Creamy. It Should Be the Consistency of Cake Frosting. Scrape Into a Large Pastry Bag or Gallon Sized Zip-Top Freezer Bag and Chill Until Ready to Serve.

4
Done

Fold Crab, Oil, Parsley, Lemon Juice, Lemon Zest, and 1/2 Teaspoons Salt in a Medium Bowl Until Completely Combined. Cover and Chill Until Ready to Serve.

5
Done

Cook Bacon in a Large Skillet Over Medium-High Heat, Stirring Occasionally, Until Deep Golden Brown and Crispy, 7-10 Minutes. Transfer to a Paper Towel Lined Plate and Let Cool.

6
Done

When Ready to Serve, Cut a 1/3 Wide Tip Off the Pastry Bag or the Corner of Freezer Bag. Pipe Into Egg Whites. Serve With Crab Salad, Bacon, Dill, Tarragon, Chives, Pimentos, Capers, and Serranos.

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Sammy Shepherd

Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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