Chives and dill leavescan also use cilantro/parsley or your choice of fresh herbs
Lettuce leaves for serving
Instructions
To boil and peel the eggs:
Fill a small to medium sized pot with water, add the eggs (while the water is still cold) and pinch of salt, and place the pot on the stove over medium heat. Bring the water to a boil, and turn the heat off as soon as the water starts to boil. Let the eggs sit in the hot water for about ~10-15 minutes, 10 minutes will result in softer boiled eggs and 15 minutes will result in a more solid and harder boiled yolk. For deviled eggs, I prefer the yolk to be a little on the more solid side (closer to 15 minutes) since it makes a better filling. Exact times will also vary based on the size of the eggs.
To help peel the eggs, crack the egg shell on each end and then gently roll it on a hard surface.
Gently peel the eggs under cold water.
To make the crab salad deviled eggs:
For the crab salad filling, mix the cooked crab meat with diced onions, diced bell peppers, diced cucumbers, diced radish, lime juice, olive oil, chopped cilantro, and salt/pepper. Save refrigerated until ready to use.
For the crab deviled eggs, cut in the eggs in half lengthwise and remove the yolks using a small spoon.
Mash the eggs yolks with the mayonnaise and mustard; add cumin (if desired) and salt to taste.
Add the crab salad to the yolk mix and mix well.
Use a spoon to generously fill the hollow egg white halves with the egg yolk crab filling.
Garnish the deviled eggs with the cooked crab meat and fresh herbs. Place the crab salad stuffed deviled eggs on greens or lettuce to serve.
Notes
Can also replace the crab meat with tuna fish or shrimp (chopped)