Deviled Eggs with Crab, Dill and Jalapeño

There are so many ways to make deviled eggs - just let your creativity and imagination go wild! But this version isn't cray cray at all. In fact, crab deviled eggs aren't my invention, but I put my spin on them by topping with sliced jalapeños, dill, and Aleppo pepper. I originally mixed canned crab into the egg yolk mixture but concluded after tasting that it rendered the yolk mixture a bit on the mealy side. Therefore, it's best to just top the egg halves with lump crab meat instead.

Ingredients:

12 large eggs

1/2 to 1 cup mayonnaise (to taste)

2 tbsp. milk

2 tsp. Dijon mustard

2 tsp. lemon juice

1/2 tsp. hot pepper sauce or horseradish

1/2 tsp. Worcestershire sauce

1/4 tsp. black pepper

4 oz. crabmeat (fresh lump is best, but a good quality canned is ok)

1 tbsp. chopped fresh dill (or tarragon)

1 jalapeno, seeded and thinly sliced in rings

Aleppo pepper

1. Place the eggs in a medium pot, cover with water, bring to a boil for 1 minute, then remove from the heat. Let sit for 15 minutes then pour out the hot water. Add cold tap water to the pan and let the eggs sit until cooled. 

2. Peel the eggs then slice each in half lengthwise. Scoop out the yolks and place into a bowl.

3. Add the mayonnaise, mustard, lemon juice, hot pepper sauce, Worcestershire sauce, and black pepper to the yolks; stir well to combine. 

4. Place the yolk mixture into a piping bag with a star or other tip, and pipe into the egg white halves. 

5. Top each egg half with crabmeat, fresh dill, sliced jalapeño, and a sprinkling of Aleppo pepper.