Thursday, September 6, 2012

Crab & Shrimp Deviled Eggs

We are in full swing of back to school activity & even accomplishing a "first" in our household.  The Hello Kitty alarm clock in our daughters room fills the air with a unique beeping noise. Joining in and adding to the  early morning not-so-pleasant orchestra is a big box brand masculine-enough-for-a-tween-boy alarm clock.

While our kids are mastering the difference between the "Off" button and "Snooze", I rush to scramble the eggs and toast the bread, remembering that my daughter doesn't like too much pepper on her eggs and that my son prefers apple butter over Nutella on his toast. Our, well actually my ultimate goal is too walk the near mile downhill to the bus stop.  It's a risk we haven't taken in the 5 years of school bus rides (besides the days that we were snowed in). If we leave too late we will need to walk up the steep hill and hope to get to school on time by car. If we leave too early we risk the early morning chill.

We took the chance and between slight grumbles of "can't we just drive down" and "what if we miss the bus" we made some discoveries.  First, our shadows turn us into giants and our feet size is disproportionate to our shapes. Next, we spotted a bunny dash into the bushes. Last, Ava spotted a plant in a neighbors yard with low hanging branches similar to the plant in her classroom.

In no time at all we arrived at the bus stop with a few minutes to spare and a friend waiting to greet us. And it's in these school moments that I yearn for the classic comfort food that I grew up with.

I'm pretty sure the crab and shrimp deviled eggs don't cast a "giant shadow" but the taste makes up for their lack of stature. My mom's deviled eggs have been a staple at family functions and gatherings for as long as I can remember. One of the great things about parties and gatherings were the leftovers that always tasted better the next day. But really, one doesn't need to throw or attend a party to make deviled eggs. This recipe is easily reduced in half.

Here's what you'll need:

  • 12 eggs
  • Pot of water to boil eggs 
  • pastry bag with tip 
  • 1/2 cup of real mayo
  • 1 teaspoon mustard
  • 1/4 cup finely chopped yellow onion
  • a dash or two of hot sauce like Tabasco
  • 1/2 teaspoon garlic powder
  • Paprika to garnish
  • Bay shrimp and lump crab meat to garnish
  • Parsley to garnish

Boil water then add eggs, ensuring that you have about an inch of water above the eggs.  Remove from the stove and allow the eggs to cook for 15 minutes.  Cool eggs then peel.

Using a serrated knife cut the eggs in half and remove the yolks. Place yolks, mayo, mustard, onion, tabasco, garlic powder in an electric mixer on medium.  Mix for 2 minutes until creamy.  Using a spatula place filling in a pastry bag with tip.  Pipe the filling into the halved white eggs. Garnish with a shrimp or crab piece. Place a tiny piece of parsley next to the seafood. Sprinkle a bit of paprika to add color. Chill and serve.

Yield: 24 pieces

*Deviled eggs can be made a few days in advance.

       I would love to hear about your school memories 
                             or school "firsts"! 

No comments:

Post a Comment

Readers Comments