12large eggs - hard boiled the size of the egg matters
2tbspmayonnaise or avocado mayonnaise
1piece of bacon, finely chopped
few drops of worcestershire sauce
salt and ground pepper to taste
8ozcooked crab meatwe used claw meat
8stripes of bacon cooked, and each strip cut into thirds
241” chive pieces
Separate hard-boiled yolks from egg halves; place yolks into a mixing bowl. Place the hollowed-out egg halves in 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, Worcestershire sauce, salt, andpepper. **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. The key is to not over mixyour 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 on 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.