Jim's Crab Deviled Eggs with Salmon Caviar

By JimMac

Ingredients

• 12 hard-cooked eggs
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed - or fresh crab
• 1/2 cup mayonnaise
• 3 tablespoons chopped fresh chives
• 1 tablespoon minced capers
• 1 tablespoon drained sweet pickle relish (Wickles is the berst)
• 1 tablespoons caper juice
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1 teaspoon finely chopped dill
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 3 dashes hot pepper sauce (Tapatio or Crystal or Cholula)
• 1 tablespoon white wine vinegar
• Old Bay Seasoning to taste
• 1/4 teaspoon Asian fish sauce (no more than 1/2 a teaspoonful)

Details

Servings 2

Preparation

Step 1

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the remaining ingredients and mix well but gently.

Pipe or spoon into egg whites.

Top with salmon caviar

Refrigerate until serving.