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12 eggs, hard-boiled and peeled 4 1/2 Tbs. mayonnaise, divided 1/2 tsp. ground mustard 1/2 tsp. Old Bay seasoning 1/2 Tbs. celery, finelychopped 2 Tbs. crabmeat,chopped 1/4 tsp. Dijon mustard 1/2 tsp. curry powder 1/4 tsp. kosher salt,divided 3/4 tsp. yellow mustard 2 Tbs. country ham, browned and finely chopped Paprika, for garnish
Halve eggs lengthwise. Scoop out yolks and divide evenly into three separate mixing bowls. For the crab deviled eggs, mix yolks from first mixing bowl with two tablespoons of the mayonnaise, plus the ground mustard and Old Bay seasoning. Fold in the celery and crabmeat. For the curried deviled eggs, mix yolks from second mixing bowl with one tablespoon of the mayonnaise. Stir in the Dijon mustard, curry powder, and 1/8 teaspoon of the salt. For deviled eggs with country ham, mix remaining yolks with 1 1/2 tablespoons mayonnaise, the yellow mustard, and remaining 1/8 teaspoon of salt. Fold in the country ham. Stuff egg-white halves with fillings. Dust with paprika and chill. When ready to serve, group by filling and label accordingly.