12large eggs - hard-boiled, the size of the egg matters
2tbsp.mayonnaise or avocado mayonnaise
1tbsp.sour cream
1tbsp.chopped chives
1piece of bacon, finely chopped
1tsp.dijon mustard
1/2tsp.seafood seasoning
1/2tsp.hot sauce, optional
1tsp.lemon juice
few drops of Worcestershire sauce
salt and ground pepper to taste
8oz.cooked crab meat, we used claw meat
For Garnish
8strips of bacon cooked, and each strip cut into thirds
241” chive pieces
Instructions
Separate hard-boiled yolks from egg halves; place yolks into a mixing bowl. Place the hollowed-out egg halves on a plate and return to the refrigerator while you’re making the filling.
With your hard-boiled yolks in a mixing bowl, add mayonnaise, sour cream, chopped chives, finely chopped bacon slice, Dijon mustard, seafood seasoning, hot sauce, lemon juice, and Worcestershire sauce, salt, and pepper. **Mix to combine and most importantly, taste the filling to see if it needs any additional salt, hot sauce, or seasoning.
Gently, fold in your crab meat, the key is to not over mix your crab meat. You want to be able to see pieces in the filling.
Chill the filling for one hour.
After one hour, arrange your hard-boiled hallowed out egg halves onto a serving plate. If you’re not using a deviled egg platter, choose a platter that will fit your egg halved tightly and keep them in place.
Using a small spoon, scoop a little filling and fill the hallowed out half of each egg. Continue filling all eggs until filling is used.
Garnish each egg piece with the small slice of bacon inserted into the filling and chive piece laying on top.
Pro-Tip: Hard-boil your eggs the day before you are planning to make the deviled eggs. We like the hard-boiled eggs completely chilled when making this filling.