These eggs. Will blow. Your mind. Serve 'em as Easter eggs, brunch eggs, happy hour eggs, we don't care... just as long as you MAKE THEM!
What you need
For the eggs:
12 large eggs
3/4 cup Tessemae's Chesapeake Mayonnaise
2 tablespoons Dijon mustard
For the Crab topping (optional):
8 ounces fresh crab meat, patted dry with paper towel
¼ cup Tessemae’s Lemon Chesapeake Dressing
2 tablespoons chopped fresh parsley
What to do
Put the eggs in a large saucepan, cover with cold water by about an inch and then bring to a full boil. Cover, turn off the heat, and let stand 11 minutes. Drain the eggs and run them under cold water to stop the cooking.
Once the eggs are cool, peel and halve them. Put the yolks in a bowl and mash. Stir in the Chesapeake Mayonnaise and Dijon. Spoon the yolk mixture into the whites.
If making the crab topping, just gently toss the crab with the Lemon Chesapeake and parsley. Pile onto the eggs and serve!