Maryland Deviled Eggs

Half Baked Cooks is proud to hail from Baltimore, Maryland! Although crab cakes and football are primarily what we do – I am kicking it up a notch with some horseradish deviled eggs topped with Maryland Crab Imperial.  These turned out AMAZING!  I decided to make this dish for Father’s Day and it was a great success.  The spicy horseradish really compliments the sweet and savory crab flavors that are in the Crab Imperial and what better way to top it all off than with Old Bay?

 

 Ingredients:

 For the Deviled Eggs:
10 large eggs
3 Tablespoons Horseradish Sauce
3 Tablespoons mayonnaise
2 Teaspoons Dijon mustard
Salt and freshly ground pepper 

For the Crab Imperial:
1/2 lb Blue Crab Back fin (or the crab meat of your choice)
1/4 cup Mayonnaise
1 Teaspoon Old Bay
1/2 Teaspoon sugar
1 Teaspoon Parsley
1 large egg, beaten
dash of fresh lemon juice
 
To begin, boil a pot of water over high heat.  Add the 10 eggs and cook for 10 minutes.  Run under cold water, and refrigerate for 1 hour (I decided to cook mine the day before) to ensure they are easy to peel. 
 

 Peel each egg and set aside.

 Cut each egg in half.  Use a spoon to remove the cooked yolks from the cooked egg whites.

 Place the cooked yolks and the rest of the ingredients for the deviled eggs in a small bowl.  Mix together until smooth.

 Fill the egg whites with the egg yolk mixture.  To make this simpler, I scooped the yolk mixture into the corner of a gallon sized ziplock bag and twisted the top of the ziplock to remove the air from the bag.  Next, I cut the corner off to make a simple pastry bag.  Works like a charm!

 

 

Once the yolk mixture has been piped back into the eggs, return them to the refrigerator while you cook the crab imperial. Preheat the oven to 400 degrees. 

 Combine the mayo, Old Bay, parsley, egg, lemon, and sugar into a bowl and combine.

 Fold in the crab meat, being careful not to break apart the lump meat.

 Spread crab mixture across a casserole dish or baking pan, and cook for 20 minutes. Once the top has turned golden brown,  take out of the oven to cool for 5 minutes before assembling the final product!

 Top each deviled egg with a generous helping out the crab imperial.  Garnish with a shake or two of Old Bay seasoning.

 

Enjoy!  These Maryland Deviled Eggs were BANGIN! (And gone in about ten minutes, so make sure you save yourself one!)
 
-Chef Hallie
 
Maryland Deviled Eggs
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For the Deviled Eggs
  1. 10 large eggs
  2. 3 Tablespoons Horseradish Sauce
  3. 3 Tablespoons mayonnaise
  4. 2 Teaspoons Dijon mustard
  5. Salt and freshly ground pepper
For the Crab Imperial
  1. 1/2 lb Blue Crab Back fin (or the crab meat of your choice)
  2. 1/4 cup Mayonnaise
  3. 1 Teaspoon Old Bay
  4. 1/2 Teaspoon sugar
  5. 1 Teaspoon Parsley
  6. 1 large egg, beaten
  7. dash of fresh lemon juice
Instructions
  1. To begin, boil a pot of water over high heat. Add the 10 eggs and cook for 10 minutes. Run under cold water, and refrigerate for 1 hour (I decided to cook mine the day before) to ensure they are easy to peel.
  2. Peel each egg and set aside.
  3. Cut each egg in half. Use a spoon to remove the cooked yolks from the cooked egg whites.
  4. Place the cooked yolks and the rest of the ingredients for the deviled eggs in a small bowl. Mix together until smooth.
  5. Fill the egg whites with the egg yolk mixture. To make this simpler, I scooped the yolk mixture into the corner of a gallon sized ziplock bag and twisted the top of the ziplock to remove the air from the bag. Next, I cut the corner off to make my own simple pastry bag. Works like a charm!
  6. Once the yolk mixture has been piped back into the eggs, return them to the refrigerator while you cook the crab imperial. Preheat the oven to 400 degrees.
  7. Combine the mayo, Old Bay, parsley, egg, lemon, and sugar into a bowl and combine.
  8. Fold in the crab meat, being careful not to break apart the lump meat.
  9. Spread crab mixture across a casserole dish or baking pan, and cook for 20 minutes. Once the top has turned golden brown, take out of the oven to cool for 5 minutes before assembling the final product!
  10. Top each deviled egg with a generous helping out the crab imperial. Garnish with a shake or two of Old Bay seasoning.
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