Chef John Ash, Santa Rosa, CA. Yield: 8 deviled egg halves. 4 hard-cooked large eggs* ¼ cup mayonnaise 2 tsp. Dijon mustard Juice of 1 lemon wedge ¼ tsp. each hot sauce and salt 5 oz. Wild Alaska Crabmeat Optional Garnish: pimenton or paprika, and chervil sprigs Halve eggs lengthwise. Carefully remove the yolks from eggs and place yolks in a mixing bowl. Mash yolks with a fork (or press through a sieve). Add mayonnaise, mustard, lemon juice, hot sauce and ...
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