Crab-salad Stuffed Eggs

Christmas13DSC_0133_11252DSC_0133Deviled eggs have long been a staple of springtime gatherings and picnics, but this savory recipe with a Southern twist just might make them a standout. Made with all natural unprocessed ingredients, the recipe from Cooking Light produces a healthy appetizer or side dish for those eating clean. 

Ingredients

  • 2 cups thinly sliced radishes
  • 1 Tbsp. fresh lemon juice, divided
  • 1/2 tsp. salt, divided
  • 8 large eggs
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 3 Tbsp. plain Greek yogurt
  • 1 cup lump crabmeat, drained and shell pieces removed (about 5 ounces)
  • 1/4 cup finely chopped celery (about 3 medium stalks)
  • 1 tsp. dry mustard
  • 24 butter lettuce leaves

Preparation

Combine radishes, 2 teaspoons of lemon juice, and 1/4 teaspoon salt in a bowl; toss. Cover and chill at least 30 minutes. Place eggs in a medium saucepan, and cover with cold water to 1 inch above eggs; bring to a boil. Reduce heat, and simmer 10 minutes. Place eggs in ice water and cool completely. Gently crack eggshells; peel under cold running water. Cut each egg in half lengthwise. Remove yolks. Press yolks through a sieve into a bowl. Set aside 1 tablespoon yolks. Combine remaining 1 teaspoon juice, remaining yolks, 1/4 teaspoon salt, and pepper in a bowl; gradually add oil, stirring well with a whisk until oil is incorporated. Stir in yogurt. Add crabmeat, celery, and mustard; stir gently until combined. Taste crab filling and adjust seasoning if necessary. Arrange a fan of 3 lettuce leaves on each of 8 plates. Cut a thin slice from the bottom of each egg white half to help them sit flat. Pile the crab filling evenly into egg white halves. Place 2 egg white halves on each plate to one side of lettuce. Sprinkle reserved 1 tablespoon yolk over egg white halves. Arrange 1/4 cup radish mixture on the other side of each serving. 

 

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