Last year I dyed Easter eggs with natural dyes. I was so excited and felt so green, as I boiled onion skins, tumeric, greens and blueberry juice for my hard boiled eggs. The thing was I was lonely. This is because it takes so long for the color to appear (some over 30 minutes) and needs to be done over a hot stove. I thought the eggs came out lovely and like real hen eggs (pastel yellow, purple and green), but my kids lost patience and interest. Most families are used to the plopping the egg into the fake dye and getting instant color…bright color. My kids were dissappointed last year and the grandparents answered their call for “the fast, bright colors” this year by sending a princess dye kit and a star wars dye kit. The farthest thing from natural you could get. Luckily the kids arranged the dyed eggs in my real nests for photos, and skipped the yoda and tiara stickers. So the eggs weren’t “natural and green”, but my family had fun and they still became yummy delived eggs.
I decided to try a new deviled egg recipe which incorporated fresh crab. I’ve had the recipe cut out for some time and never made it (I do that a lot). My husband and I loved them, but my kids not so much. They wanted the “regular” ones. I guess you never know how your crowd will react when messing with a holiday. Oh well, there were more for my husband and I. Happy Easter.
Crab Deviled Eggs, Inspired by MarketBar Restaurant in San Francisco
6 hard boiled eggs, peeled
2 cups spinach leaves, well rinsed
4 ounces fresh lump crab meat
1/4 cup mayonnaise
1 tablespoon white ine vinegar
1/2 teaspoon suagr
1/4 teaspoon salt
1/4 teaspoon finely ground pepper
Place wet spinach in a small saute pan and saute over medium heat until wilted. Press out liquid with a tea towel and chop. Set aside.
Cut hardboiled eggs lenghtwise and keeping white intact, carefully remove the yolk with a small spoon. Mash the yolks in a bowl with a fork.
Add remaining ingredients (including spinach) to egg yolks and mix well. Adjust seasoning.
Spoon heaping teasoonfuls of egg/crab mixture into hollowed egg whites. Refrigerate until ready to serve.