Tag Archives: hard boiled eggs

Deviled Eggs with Crab – Delaware

We here in the StateEats Kitchen love our party foods. Whether it’s flatbread, chicken wings, potato skins or even toasted ravioli, we’ve

Deviled Eggs with Crab - Delaware

always said we could eat an entire meal of just appetizers. Lucky for us, the big game is this weekend where we intend to do just that.

Deviled eggs are a standard at football parties across the country but deviled eggs with crab? Oh, that brings it up to a whole new level. This is a more decadent deviled egg with a nod to the First State’s most cherished product that brought in a dockside value of $3.76 million in 2014. We used sriracha mustard to amp up the spice but if you can’t find it, just use equal parts Dijon and sriracha sauce, or skip the sriracha altogether if you don’t want the heat.

Check out the Johnson Victrola Museum in Dover. This small but quirky museum is named for Delaware native Eldridge Reeves Johnson, who founded the Victor Talking Machine Company.

Deviled Eggs with Crab

  • Servings: 6-12
  • Time: 20 min.
  • Difficulty: easy
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Ingredients

  • 6 hard boiled eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon Sriracha mustard
  • 1 tablespoon dill pickle relish
  • 1 tablespoon chives, chopped
  • 4 ounces lump crabmeat
  • Salt and pepper to taste
  • Old Bay seasoning (for topping)
  • Chive tops (for topping, optional)

Instructions

Slice eggs in half lengthwise. Scoop out egg yolks and place in small mixing bowl. Add mayo, mustard, relish and chives. Mix well. Gently add in lump crabmeat and stir just until incorporated. Add salt and pepper to taste. Spoon the mixture back into the egg whites. Top with Old Bay seasoning and chive tops if using.

Summer Staple: Cobb Salad – California

The Cobb Salad was supposedly invented by the owner of the Brown Derby restaurant in Hollywood, California. Legend has it that late one night in the 1930s, Bob Cobb threw some leftover ingredients

Cobb Salad - CA

together to feed theatre owner Sid Grauman. Alas, the Brown Derby, with its kitschy architectural appeal (shaped like a brown derby hat, natch) is no longer, but fans of this delicious summer salad can easily make it at home. The beauty of the Cobb is that it’s readily customizable. If you’re vegan, sub in tofu and chick peas instead of the chicken, eggs, cheese and bacon. The traditional Cobb is great, but even better is adding some extra veggies like cukes or radishes. We’ve even tried it before with grilled shrimp and added some freshly shucked corn. See? Versatile!

If you want to see some amazing works of art, check out the 23rd Annual Pasadena Chalk Festival, June 20-21, 2015.

Cobb Salad

  • Servings: 3-4
  • Time: 20 min.
  • Difficulty: easy
  • Print

 Ingredients

For the salad:

  • Romaine lettuce, half a head, rinsed and torn
  • 1 bunch watercress
  • 2-3 hard boiled eggs, diced
  • 4-6 pieces bacon, cooked and crumbled
  • 1/3 cup blue cheese, crumbled
  • 2 chicken breast halves, grilled or oven baked, cut in cubes (or sauted firm tofu)
  • 2 tomatoes, diced
  • 2 tablespoons chopped chives
  • 1 avocado, diced
  • 1 cup chick peas (optional)
  • Other vegetables (optional – carrots, celery cucumber, green onion, radishes, chopped)

For the vinaigrette:

  • 1 tablespoon Dijon mustard
  • 1 ½ tablespoons red vine vinegar
  • 1 tablespoon water
  • 1/2 cup vegetable or olive oil
  • Salt
  • Pepper

Instructions

Make vinaigrette by placing all ingredients into a glass jar or cruet. Cover and shake well. Place romaine lettuce and watercress on serving plate. Add in rows egg, bacon, blue cheese, chicken, tomatoes and avocado. Sprinkle with chopped chives. Dress with vinaigrette. Serve immediately.