Crab-stuffed deviled eggs & greens with mustard vinaigrette
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 [www.christinamaser.com], 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:
½ tsp Dijon or mustard of choice
1 Tbs vinegar
(Sherry, red or cider are all good options)
3 Tbs extra virgin olive oil
- Halve eggs lengthwise and remove yolks.
- 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.
- Meanwhile, rinse lettuce and make dressing.
- Whisk together dressing, pour over greens and toss. Top with deviled eggs and serve.
Photo by: Donovan Roberts Witmer