Crab-Stuffed Deviled Eggs & Greens with Mustard Vinaigrette


Crab-stuffed deviled eggs & greens with mustard vinaigrette

Serves 4

6 eggs, hard boiled
8 oz crab meat
1 Tbs lemon juice
1 Tbs fresh parsley, chopped
1 Tbs capers
1 tsp mustard
(Try the champagne tarragon variety locally made by Christina Maser [], or Dijon will do)
Pinch of cayenne pepper (optional)
1 ½ Tbs extra virgin olive oil
Salt and pepper to taste
6 cups spring mix lettuce

For the dressing:
Mustard Vinaigrette
½ tsp Dijon or mustard of choice
1 Tbs vinegar
(Sherry, red or cider are all good options)
3 Tbs extra virgin olive oil


  1. Halve eggs lengthwise and remove yolks.
  2. In a bowl, mash yolks and stir in olive oil, parsley, lemon juice, cayenne, salt and pepper. Gently fold in capers and crab meat and stuff egg whites.
  3. Meanwhile, rinse lettuce and make dressing.
  4. Whisk together dressing, pour over greens and toss. Top with deviled eggs and serve.


Photo by: Donovan Roberts Witmer



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