Crab and Chipotle Aioli Deviled Eggs

To contact us Click HERE
We took a month off of The Secret Recipe Club, but we're back!



















This month I was assigned to the amazing blog, Authentic Suburban Gourmet. I've been a long time follower of Lisa's blog for forever now, and already had plenty of her recipes bookmarked to try. But it was so going through her archive and finding tons more. I seriously have about 50 recipes of hers to try! Not kidding. That means you need to go check out her blog right now!


















Since I couldn't choose between tempting recipes like Pumpkin Seed Brittle, Brown Butter Nuts with Rosemary and Thyme, and Guinness Braised Short Ribs, I let PJ choose. 

Bam! He chose her Crab and Chipotle Aioli Deviled Eggs.  

















 I'd say he chose well.

Crab and Chipotle Aioli Deviled Eggs
from Authentic Suburban Gourmet

Eggs

• 8 eggs
• 4 tablespoons mayo
• 1 tablespoon dijon mustard
• 1/4 teaspoon salt
  

Hard boil the eight eggs and let cool to room temperature. Cut in half lengthwise and remove the yolk. Place into a bowl and break up with a fork until lumps are gone. Add the mayo, mustard and salt. Whisk with a fork until creamy. Taste and adjust seasoning if desired. Chill for one hour if desired.

Chipotle Aioli

• 1/2 cup mayo
• 1 tablespoon chives, finely chopped
• 1 garlic clove, finely minced1/2 teaspoon lemon juice
• 1 large adobo chili
• Salt and pepper

Add all of the above ingredients into a food processor until smooth. Taste and adjust seasoning as desired. Place into a container with a lid and refrigerate until ready to use.

Toppings

• 1/3 cup lump crab meat, or 16 slices of imitation
• 1 tablespoon chives, minced
  

To assemble:

Place the egg halves onto a platter. Put the egg yolk mixture into a piping bag and pipe into the egg halves. Then top each one with a pinch or slice of crab. Add a tiny dollop of the chipotle aioli and garnish with a pinch of chives. Refrigerate until ready to serve.


Printable Recipe





















We used imitation crab because we're cheapos. I sauteed the crab in some butter to give it some flavor and so it wasn't just cold crab. Next time I think I'll splurge and try it with real crab. PJ was nervous about using it this time because sometimes it can be too fishy for him, he says. That boy! This time though I felt it could use more of a crab taste. So if you can, go with the real crab and not the imitation stuff.

The chipotle aioli was amazing! I'm trying to find other things that I can smother with this sauce.



















Basically. Make these. Super Bowl is coming up and I'd say these would be a great item to add to your menu. 

















Linking up here.


Peace, and bacon grease!