Crabmeat Deviled Eggs

steps

Deviled Eggs

1. Place eggs in a saucepot and cover with cold water. Add a pinch of salt. Cook over high heat. As soon as the water boils, remove from heat and cover. Let sit for 12 minutes, then add ice to chill the eggs.
2. Peel eggs and slice in half. Remove yolks and place in a mixing bowl. Mash yolks with the back of a fork until crumbled.
3. Add remoulade, sour cream, chives, Sriracha, ¼ teaspoon salt, and pepper to the bowl. Stir to combine. Gently fold in the crabmeat.
4. Fill each egg white half with crabmeat mixture (about 1 tablespoon of mix each).
5. Top each deviled egg with a piece of the reserved jumbo lump crabmeat.

Remoulade

1. Preheat oven to 475 degrees and lightly grease a small-rimmed cookie sheet with a bit of oil.
2. Coat the sweet pepper and Anaheim pepper with the rest of the oil and place on the cookie sheet.
3. Roast peppers uncovered in the oven until skins start to blister and blacken, about 15 minutes, turning them at least once.
4. Remove peppers from oven and place them in a small heatproof bowl. Cover bowl with plastic wrap and let sit 10 minutes. (This helps separate the skins from the peppers so they’ll be easier to peel.)
5. Peel peppers, remove veins and seeds, and chop coarsely. Place chopped peppers and all other ingredients except the vegetable oil in a food processor and purée for 30 seconds.
6. With the food processor still running, slowly drizzle vegetable oil into the sauce. Taste and adjust seasonings.