INGREDIENTS
- 12 eggs
- 1/4 cup plus 2TB mayonnaise
- 1TB butter softened
- 1 tsp yellow mustard
- 1 tsp The Jerk Man’s Caribbean Curry Dry Rub (This gives you a nice subtle curry flavor. Use 1 1/2 tsp or more if you want a stronger curry flavor)
- 2 tsp juice from a jar of sweet gherkin pickles
- 4 oz lump crabmeat, divided
- Salt, to taste
- Pepper, to taste
- Paprika (for garnish)
- Finely chopped fresh chives (for garnish)
COOK
Step 1
In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high. Boil 1 minute, remove from heat, cover, and let sit 10 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle (or place in bowl of ice). Peel, then slice each egg in half lengthwise. Remove yolks with a spoon and place in a small bowl.
Step 2
Mix together the mayonnaise, softened butter, mustard, curry dry rub, and pickle juice. Season with salt and pepper to taste.
Step 3
With a spoon, fill each egg white half with yolk mixture.
Step 4
Top evenly with crab meat. Garnish with paprika and chives before serving.
