If you find yourself wandering along Union Street in San Francisco in search of a bite to eat in an elegant-yet-casual setting with a touch of rock-n-roll flair (no, not this kind of flair), check out The Brixton. My parents and I ended up there after perusing The Renegade Craft Fair (so much fun, I highly recommend attending!), and I was all ready to go with my typical brunch order of potatoes and eggs when I spotted the Demon Eggs on the menu:
Cage-free eggs plumped with yolk, aioli, Dijon, shallots, celery, chives, and topped with fresh Dungeness crab, and bacon bits. Finished with chives.
How could I resist? The combination of flavors and textures is divine . . . or should I say devilish? Lemon, celery and shallot lend that classic seafood seasoning flavor, enhancing the crab, and the crisp bacon adds just a touch of smokey punch and crunch. So good.
And now I’m going to let you in on a little secret, my trick for making irresistible deviled eggs: go ahead and make a batch of hardboiled eggs, then toss about a third of the whites for the ultimate creamy-filling-to-egg-white ratio. (And by tossing I mean not using for this purpose. In my house, Sirius usually gets the discarded whites which is why he now comes sprinting across the apartment to the kitchen as soon as he hears the multiple raps of an eggshell on the counter. It’s endearing and a touch frightening at the same time!) The benefit is twofold, you get really nicely filled eggs and it gives you a bit of leeway in peeling the eggs — I don’t know about you, but without fail I’ll have a couple eggs that just don’t want to release their peels cleanly, ending up a bit mangled. Problem solved.
It’s amazing how just a smattering of crab and bacon can upgrade an otherwise average appetizer (albeit one of my favorites) — I can pretty much guarantee that if you make these for your next get-together guests will leave very impressed by your handiwork!
Preparation Time: 30 minutes
Makes: 1 1/2 dozen deviled eggs
For the smoothest, fluffiest egg yolk filling I encourage you to use a food processor as indicated in the recipe. If you don’t have access to one, no worries — just mash the filling with a fork until it’s as smooth as can be, then mash it a little more! Credit for the Dijon mustard-serving platter trick goes to my neighbor, Elisa — just a dab really helps to prevent the eggs from slipping and sliding every which way, no special deviled egg platter needed.
- 1 dozen chilled hardboiled eggs, peeled and halved
- 3/4 teaspoon (3 – 4 grams) smooth Dijon mustard, plus more for plate
- 1/2 tablespoon (7 grams) minced shallot
- 1 tablespoon plus 1 teaspoon (19 grams) lemon juice, divided
- 1/4 cup (57 grams) mayonnaise
- 1/8 teaspoon whole celery seed
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon Kosher salt
- 1/8 pound (57 grams) crab meat, flaked
- 1 tablespoon+ (14 grams, from about 1 thick slice) finely chopped, cooked bacon
- Chopped chives
- Freshly ground black pepper
- Maldon sea salt or Kosher salt
In the bowl of a food processor, combine 1 dozen egg yolks with mustard, shallot, 1 tablespoon lemon juice, mayonnaise, celery seed, pepper and salt. Process, scraping down bowl as needed, until very smooth. Transfer mixture to a pastry bag fitted with a wide, round tip (Wilton #12); set aside.
Toss flaked crab meat with remaining teaspoon lemon juice; set aside.
To help secure eggs on the serving platter, dot plate with a tiny amount of Dijon wherever the egg halves will be set. Arrange 18 of the egg white halves on plate (set other 6 halves aside for another use or discard). Pipe egg yolk filling evenly into each of the halves. Divide crab meat and bacon amongst the eggs; sprinkle chives, pepper and salt over tops to taste.
Serve immediately or loosely tent with plastic wrap and refrigerate for several hours. Best eaten the same day!