Recipe: Aisha's crabby deviled eggs

Aisha's Crabby Deviled Eggs (Serves 4)


  • 4 farm eggs (local and free range if possible)
  • 3 tbsp mayonnaise
  • 2 tsp Sriracha (Indonesian pepper sauce, also known as "Rooster Sauce")
  • pinch of ground white pepper
  • salt to taste
  • 1/4 c fresh Dungeness or Blue Crab meat, plus a few ounces for garnish
  • 2 tbsp chopped chives
  • 1/4 tsp Grains of Paradise, crushed (can find online at specialty spice sites; can substitute crushed pink peppercorns)

    TO MAKE:
    Place eggs in a pot of cold water to cover. Bring to a boil and immediately turn off; let sit 10 minutes, then plunge into an ice-water bath. Let cool for 10 minutes, then peel and halve.

    Scoop yolks into nonreactive bowl. Add mayonnaise and mash until filling is creamy and free of lumps. At this point you can adjust mayonnaise if filling is a little stiff. You want it to be creamy, but not runny.

    Add Sriracha and white pepper. Season with salt to taste.

    Gently fold in crab meat, being careful not to break up the lumps of meat too much.

    With two teaspoons, make rough quenelles with the filling and fill the eggs. They do not need to be perfect, but should be somewhat round. Fill egg white halves with filling, mounding them slightly. Garnish each with a lump of crabmeat.

    Top each deviled egg with a sprinkling of chives and a few crushed Grains of Paradise or pink peppercorns. Serve.

    Aisha Tyler's comedy performance:

    "Aisha Tyler: Girl on Fire" live comedy show
    One night only!
    Saturday, August 16, 2008
    The Fillmore
    Doors: 6:00 pm | Show: 7:00 pm
    1805 Geary Boulevard
    San Francisco, CA 94115
    Tickets are $27.50
    For purchasing info: or call The Fillmore box office
    More info:

  • Copyright © 2024 KGO-TV. All Rights Reserved.