Ingredients
| large hard boiled eggs, peeled |
8
|
| mayonnaise |
2 tbsp
|
| cream cheese, softened |
2 oz
|
| hot sauce |
1 tbsp
|
| minced chives, plus extra for serving |
1 tsp
|
| finely chopped Alaskan Pollock Surimi |
1/3 cup
|
| paprika for serving |
Directions
- PLACE eggs in a single layer in a saucepan and COVER with enough cold water so that there’s 1 inch of water above the eggs. HEAT on high until water begins to boil, then COVER, REMOVE from heat, and LET SIT for 12 minutes for large eggs (9 for small).
- CRACK egg shells and carefully PEEL under cool running water, and DRY.
- SLICE hard boiled eggs in half and SCOOP out the yolks into a medium mixing bowl. USE a fork to break up egg yolks into fine crumbles. ADD mayonnaise, cream cheese, hot sauce, and chives. STIR well until mostly smooth. STIR in chopped surimi.
- SPOON crab filling into egg halves and TOP with paprika and additional chopped chives. REFRIGERATE until serving.