Crab & Chilli Devilled Eggs

Crab & Chilli Devilled Eggs

-Devilled eggs, often deemed a relic of the past, remain an undeniable hit in my book. Their colourful hues, velvety texture, and the fact they are satisfying, render them an indispensable appetiser.

With relatively quick preparation, these gems allow you to multitask effortlessly, whilst infusing your party with elegance and taste.

Visually, this appetiser is appealing & while traditional white may suffice, why settle when you can tease with a colour palette of greens, purples, oranges, or burgundies?

Elevating your culinary aesthetics, these colours not only captivate the palate but also provide Instagram-worthy snapshots.

But let’s not overlook the filling. Here lies the canvas for endless creativity. I have opted for the decadence of crab meat, the tang of Dijon mustard, the kick of Sriracha, and the subtle heat of chilli flakes with of course the humble egg.

Get creative here and remember to balance colour, texture and taste.

Devilled eggs transcend mere hors d’oeuvres; they are an expression of versatility. Coordinate them with any occasion or theme: Red and blue for Thanksgiving, emerald and ruby for Christmas, green for St. Patrick’s Day, or pink and blue for baby showers.

Let your imagination run wild, echoing the hues of your favourite sports team or the eerie allure of Halloween with shades of black, purple, or orange.

In essence, devilled eggs are more than just a kitchen staple; they are a canvas for creativity, a celebration of flavours, and a testament to the enduring charm of timeless appetisers.

So, dare to deviate from convention, and let your culinary prowess shine through with these colourful bites. I am really happy with how these turned out. Try them yourself…my whole family enjoyed these.

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Crab & Chilli Devilled Eggs

(Serves 12 Prep 40 Mins)

You Will Need:

• Large Eggs: I have used the large eggs as they hold more filling and visually look nicer on the plate but you could use medium- I wouldn’t use any smaller.
• Water: 2 glasses or water or 1 glass per colour as a base to add vinegar & food colouring to.
• Food colouring: I have used 2 colours and gel colouring but if you were using reds, you could use a beetroot powdered colouring if you wanted to keep it all natural.
• Vinegar: You need white vinegar- only 1 Tbsp per glass of coloured water. This helps to bind the colour to the egg. Without it, your eggs will look a little insipid.
• Crab Meat: Crab meat can tend to be a bit pricey, but I have used packaged crab meat, but you could alternatively use lobster or even prawn meat.
• Dijon Mustard: Dijon is a smooth & tangy variety of mustard, which works nicely with eggs to enhance the flavour.
• Garlic Aioli: Of course I have gone for Garlic Aioli as I really looove garlic, if you haven’t worked that out by now! It adds a creamy element to the egg yolk.
• Sour Cream: I think sour cream works well in here as a 2nd creamy & slightly sour ingredient. Potentially you could use yoghurt or mascarpone also.
• Sriracha Sauce: Sriracha sauce is a type of Thai hot sauce made from chilli peppers and it is readily available at the supermarket. It adds a nice little kick but of course you can add a little and taste test before adding more. With the creamy additions, the sriracha balances the egg nicely.
• Fresh Parsley Leaves: Parsley is my main herb of choice for this dish but dill would be nice or coriander. Everything has to have a little greenery I say, just for colour contrast but parsley can have a tendency to take over, so just a few sprigs to a small handful.
• Salt & Pepper: Season with Salt and pepper to taste. You can add a little and taste. If you are accustomed to a lot of salt in your food, you will want to add more but you need to balance the flavours.
• Garlic Chives: Garlic chives add a nice aroma & flavour and a little pop of green to the dish for visual appeal. I have just used them here as a garnish. Feel free to add extra into the egg yolk mix if you wish.
• Chilli Flakes: Chilli flakes add a nice pop of colour as well and also a little more heat- different to sriracha. Again these have been used as a garnish, where the sriracha has been included in the egg mix.

Instructions:

1. Prepare the Eggs:
   • Place the eggs in a saucepan and fill the pan with cold water until it reaches about 2 inches above the eggs.
   • Bring the water to a boil over medium-high heat.
   • Once the water is boiling, turn off the heat, cover the saucepan with a lid, and let the eggs rest in the hot water for approx 10 minutes.
2. Cool and Peel the Eggs:
   • After 10 minutes, carefully transfer the saucepan of eggs to the sink.
   • Pour out about half of the hot water from the saucepan.
   • Run cold water over the eggs until the water in the saucepan is cold to the touch.
   • Once cooled, gently peel the eggs and slice them in half lengthwise.
   • Scoop out the egg yolks from each half and set them aside in a small bowl.
3. Color the Egg Whites:
   • Prepare 2 glasses or cups for colouring the egg whites.
   • Fill each glass or cup with 1 cup of cold water.
   • Add 1 tablespoon of vinegar and 10 drops of food colouring to each glass.
   • Carefully place the egg whites into the coloured water, ensuring they are fully submerged.
   • Allow the egg whites to sit in the coloured water for at least 20 minutes to achieve the desired colour. The longer they sit, the more vibrant the colour will be.
4. Prepare the Filling:
   • In a small bowl with the reserved egg yolks, add the crab meat, garlic aioli, Dijon mustard, sour cream, chopped parsley, salt, and Sriracha sauce.
   • Use a stick blender or food processor to blend the ingredients until smooth and creamy. Adjust seasoning to taste if necessary.
5. Assemble the Devilled Eggs:
   • Once the egg whites have reached the desired colour, carefully remove them from the coloured water and pat them dry with paper towels.
   • Using a piping bag fitted with a decorative tip, pipe the egg yolk mixture evenly into each coloured egg white half. As I have topped the egg mix with crab meat & garnishes, there was no need for fancy piping, however, it is much easier to fill the eggs evenly with a piping bag.
   • Top each devilled egg with additional crab meat, a sprinkle of chilli flakes, and finely chopped garlic chives for garnish.
6. Serve and Enjoy:
   • Arrange the devilled eggs on a serving platter and serve immediately.
   • Enjoy!

Helpful Tips

• Other options for the seafood component in this dish are lobster or prawn meat.

• If you don’t like seafood, you could add bacon to this dish or leave out meat & seafood for a vegetarian option.

• You could use mascarpone, greek yoghurt or mayonnaise & sour cream as the cream element.

• I have used cold water in the pot and brought them to boil, rather than placing them in boiling water to begin.

• Older eggs (1 week old) are in fact easier to peel than really fresh eggs.

• The longer your egg whites are in the colouring, the more vivid the colour will be. Using white vinegar make the colour stick to the egg white also.

• I have personally recommend gel food colouring as I feel the colours work better but you can use natural beet powder or turmeric for the colourant if you want all natural.

Crab & Chilli Devilled Eggs

(Serves 12 Prep 40 mins)

Ingredients

• 6 Large Eggs
• 2 Tbsp White Vinegar in 2 separate glasses (1 Tbsp per glass)
• 2 cups water for food colouring
• 10 drops of each Green & Purple gel food colouring
• 80g Crab Meat + 30g to garnish
• 1 tsp Dijon Mustard
• 2 Tbsp Garlic Aioli
• 1 Tbsp Sour cream
• 2 tsp sriracha
• A few sprigs of Parsley
• Salt & pepper
• Garlic chives
• Chilli Flakes

Method:

1. Place the eggs in a saucepan & cover with cold water to a level of 2 inches above eggs
2. Bring to eggs to the boil then turn heat off, cover the eggs and let rest for 10mins
3. Take the pot of eggs to the sink and tip ½ the hot water out then run under cold water until the pot is cold
4. Peel the eggs & slice in half lengthways
5. Scoop out the egg yolk and leave aside
6. To colour the eggs- place 2 cups of cold water in 2 glasses (1 cup in each glass or cup) 
7. Add 1 Tbsp vinegar & 10 drops food colouring to each glass
8. Add the egg whites and leave to sit for 20mins (the longer they sit, the more vivid the colour)
9. In a small bowl add egg yolks, crab meat, aioli, dijon, sour cream, parsley, salt & sriracha 
10. Use a stick blender to combine to a smooth consistency
11. When you have achieved the desired colour for egg whites, remove them from the colouring
12. Use a piping tip & piping bag to pipe the egg mixture back into the egg whites
13. Top with more crab meat, chilli flakes and chives
14. Serve & enjoy!

Wine Pairing Suggestions:

Sparkling Wine: A dry sparkling wine such as Champagne or a Spanish Cava would pair well with the richness of the crab meat and the creaminess of the aioli. The bubbles will also help cleanse the palate between bites.

Sauvignon Blanc: This crisp white wine often has herbaceous notes that can complement the parsley and garlic chives. It’s acidity can also cut through the richness of the aioli and crab meat.

Chardonnay: A lightly oaked Chardonnay can bring a touch of creaminess to the pairing, enhancing the richness of the dish. Look for one with good acidity to balance the flavours.

Pinot Grigio: Another crisp white wine, Pinot Grigio, can provide a refreshing contrast to the heat from the sriracha and chilli flakes. Its light, citrusy notes can complement the freshness of the parsley and garlic chives.

Rosé: A dry rosé with bright acidity can be a versatile option. It can complement the richness of the crab meat while also providing a refreshing contrast to the spiciness of the sriracha.

Riesling: If you prefer a sweeter option, a slightly off-dry Riesling can balance the heat from the sriracha and chili flakes. Its acidity and touch of sweetness can also complement the flavours of the dish.