Executive Chef Jeff TunksIngredients
2 each large eggs
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
3 ounces homemade mayonnaise (divided)
salt and pepper, to taste
2 ounces jumbo lump crabmeat, deshelled
1 teaspoon diced shallot
.5 teaspoon minced garlic
.5 teaspoon chopped fresh thyme
.5 teaspoon chopped parsley
1 teaspoon cider vinegar
1 teaspoon sliced chives, for garnish
Procedure
Bring 1 quart of salted water to a boil. Place 2 eggs in the boiling water and cook for approximately 5-7 minutes; eggs should be cooked through. Remove the eggs from the boiling water and shock in ice water to stop the cooking process. Carefully peel the shells from the eggs and slice eggs in half. Remove the yolks and place in a small mixing bowl. To the yolks, add mustard, Tabasco, Worcestershire sauce, half of the mayonnaise, and salt to taste. Whip the mixture until creamy. Pipe the yolk mixture into the egg halves until there is a small mound above the sides. In another small bowl, mix the crabmeat with all remaining ingredients (except chives) and season to taste. Put one-fourth of the crabmeat ravigote on top of each egg and garnish with sliced chives.