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Deviled Eggs The Flay Way

Chef Bobby Flay, with friend
Bobby Flay's Deviled Eggs with Crab

12 hard-cooked eggs, peeled, sliced in half lengthwise (see recipe below)
1/2-cup prepared mayonnaise, plus more if needed
2 tablespoons finely diced red onion
1 heaping tablespoon Dijon mustard
2 teaspoons white wine vinegar
2 teaspoons Spanish smoked paprika
1/4-cup finely chopped fresh dill
6 ounces jumbo lump crab meat, picked over
Salt and freshly ground black pepper
Dill fronds, for garnish


Carefully remove the yolks from the whites, place the yolks in a bowl and lightly mash with a fork. Place the egg whites on a platter.

Whisk together the mayonnaise, onion, mustard, vinegar, paprika, dill, in a large bowl.

Add the egg yolks and crab meat and gently fold to combine, adding more mayonnaise if the mixture seems dry. Season with salt and pepper.

Carefully fill each egg white with the crab mixture. Serve immediately or cover and refrigerate for up to 8 hours before serving.

Garnish the top of each egg half with dill fronds.

Hard Cooked Eggs

12 large eggs

Place eggs in a medium saucepan, cover with cold water by 1 inch and bring to a simmer over high heat on the stove.

Cover, remove from the heat and let stand for 15 minutes.

Drain the eggs, cover with cold water and let sit for another 5 minutes and drain again.

Use immediately or cover and refrigerate for up to 3 days.