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

Prep Time 20

Servings 8 people

Calories 65kcal

Ingredients

Soy Stained Eggs:

4 eggs
1 cup soy sauce
1 cup rice wine vinegar
2 tbsp Sriracha sauce

Dungeness Crab Filling:

4 egg yolks removed from soy stained eggs
4 green onions grilled and sliced plus extra for garnish
1 tsp sesame oil
1 tsp rice wine vinegar
4 tsp mayonnaise
1 squeeze lime juice
4 tsp crab, picked
1 pinch salt

Instructions

Soy Stained Eggs: 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: Mix all ingredients together and fill in the stained egg halves.
Top with a slice of grilled green onion.

Notes

Nutritional Information: 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

Soy Stained Devilled Eggs and Dungeness Crab