Soy Stained Devilled Eggs and Dungeness Crab

Chef Trevor Bird from Vancouver loves cooking with eggs, and always has an interesting take on classics! He created this delicious dish and original spin on devilled eggs for Egg Farmers of Canada – they will impress your guests for sure!

Prep Time: 20 minutes

Cook Time: N/A

Serves 8

Soy Stained Eggs:

4 eggs

1 cup (250 mL) soy sauce

1 cup (250 mL) rice wine vinegar

2 tbsp (30 mL) Sriracha sauce

Boil water; place eggs in water and cook for 12 minutes. Remove and chill in ice bath.

Place eggs in soy sauce, rice wine vinegar, and Sriracha sauce and let sit in refrigerator for 2 days. Remove and cut in half.

Dungeness Crab Filling:

4 egg yolks (removed from soy stained eggs)

4 green onions, grilled and sliced plus extra for garnish

1 tsp (5 mL) sesame oil

1 tsp (5 mL) rice wine vinegar

4 tsp (20 mL) mayonnaise

1 squeeze lime juice

4 tsp (20mL) crab, picked

1 pinch salt

Mix all ingredients together and fill in the stained egg halves.

Top with a slice of grilled green onion.

Nutrients per Serving: 

Calories  65

Fat  5 g

Saturated Fat  1 g

Trans Fat  0 g

Sodium  165 mg

Sugars  0 g

Protein  4 g

Fibre  0 g

Carbohydrate  1 g

Recipe courtesy of Egg Farmers of Canada, a proud sponsor of Taste Canada Awards.

Leave a comment


Email(will not be published)*


Your comment*

Submit Comment

© Copyright Taste Canada Awards - Designed by Pexeto