Maryland Crab Stuffed Deviled Eggs Recipe - from a real Marylander

Easter and spring is a great time to share egg recipes. And, being that I'm from Maryland I have to share my favorite recipe for crab stuffed deviled eggs. Maryland is famous for the Blue Crab, which is indigenous to the Chesapeake Bay. Marylanders also put Old Bay seafood seasoning on everything including eggs, chicken, pork chops and, of coarse, crab. I eat eggs practically every moring loaded with Old Bay.

Maryland Crab Stuffed Deviled Eggs Recipe

Here is a great recipe for Maryland Crab Stuffed Deviled Eggs.

Ingredients:

12 hard boiled eggs
6 oz. Maryland blue crab
1/2 cup mayonnaise
1 green onion, finely chopped
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley, plus more for garnish
1/2 tsp. salt
1/8 tsp. pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
1/2 tsp. Old Bay Seafood Seasoning, plus more for garnish

Directions:

1. Cut eggs in half lengthwise.
2. Remove yolks; set whites aside. In a bowl, mash the yolks.
3. Add the crab, mayonnaise, onion, mustard, parsley, salt, pepper, hot pepper sauce, Old Bay and Worcestershire sauce.
4. Mix well.
5. Pipe or spoon into egg whites.
6. Sprinkle with additional parsley and Old Bay.
7. Refrigerate until serving.

For more great recipes using eggs for Easter, get my book! Available on Amazon:

Quiche Lorraine Recipe

The quiche became popular in the seventies. This delicious egg dish can be served for any meal, breakfast, lunch or dinner. Therefore, it is the perfect recipe for an Easter brunch or dinner.

The Quiche Lorraine is one of the more popular varieties of the quiche. Although the quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule. The French later renamed the city Lorraine.

The word 'quiche' is from the German 'Kuchen', meaning cake.

Quiche Lorraine Recipe

Ingredients:

1 9 inch unbaked pie pie crust
6 slices bacon
1 onion, sliced
3 eggs, beaten
1 1/2 cups milk
1/4 teaspoon salt
1 1/2 cups shredded Swiss cheese
1 tablespoon all-purpose flour

Directions:

1. Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil.
2. Bake in oven for 8 minutes.
3. Remove foil and bake for an additional 5 minutes, or until crust is set and dry.
4. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
5. In a large skillet, cook bacon until crisp.
6. Drain and reserve 2 tablespoons of drippings.
7. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
8. In a large bowl, mix together milk, salt and eggs.
9. Stir in bacon and onion.
10. In a separate bowl, toss cheese and flour together, then add to egg mixture.
11. Mix well.
12. Pour egg mixture into pie crust.
13. Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean.
14. If necessary, cover edge of crust with foil while baking to prevent burning or over-browning.
15. Let stand for 10 minutes before serving.

For more great recipes for Easter, get my book on Amazon. It comes in both paperback and Kindle versions!