Crab Louis Deviled Eggs
They say the devil is in the details. So we’ve added a springy zing, a salty sting, some sea-sweet oomph to eggs to make sure a taste of spring is everywhere.
2 Tbsp chili sauce
2 Tbsp lemon juice
1/2 cup mayonnaise
1 tsp horseradish
1/2 tsp salt
1/4 tsp pepper
1 Tbsp finely diced sweet pickle
2 Tbsp tarragon leaves, finely chopped
4 oz crab meat
1 avocado, halved lengthwise, cut into 24 slices
Juice of one lemon
1 Tbsp minced chives
Fleur de sel
Put the eggs in a saucepan large enough to hold them in a single layer. Fill the pan with enough water to cover the eggs plus an extra inch above the eggs. Add a generous amount of salt to the water and bring to a boil, uncovered. Reduce the heat to medium and cook on a simmer for 11 minutes. Immediately drain the hot water and fill the pan with enough cold water to cover the eggs. Repeat after a few minutes. Leave the eggs in the water until ready to use.
Peel and cut the eggs in half lengthwise. Remove the egg yolks and place them in the bowl of a food processor. Set the whites aside on a platter.
Add the chili sauce lemon juice, mayonnaise, horseradish, salt and pepper to the yolks. Process until smooth and creamy.
Place the egg yolk mixture into a medium bowl and gently stir in the diced pickle, tarragon and a quarter of the crabmeat. Spoon or pipe the mixture into the egg whites. Garnish the tops of the eggs with the remaining crabmeat and an avocado slice. Sprinkle the eggs with the lemon juice, the chives and a few grains of fleur de sel.
Serve immediately or chill, covered in the refrigerator, until ready to serve.