Soy Stained Devilled Eggs & Dungeness Crab
Chef Trevor Bird always has an interesting take on classics! This creative and easy way to prepare and serve devilled eggs will impress your guests for sure!

- Serves:
- 8
- Prep Time:
- 20 min
Ingredients
Nutrition Facts
- Calories
- 65
- Fat
- 5 g
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Sodium
- 165 mg
- Sugars
- 0 g
- Protein
- 4 g
- Fibre
- 0 g
- Carbohydrate
- 1 g
Soy Stained Eggs
- 4 hard boiled eggs
- 1 cup ( 250 mL ) soy sauce
- 1 cup ( 250 mL ) rice wine vinegar
- 2 tbsp ( 30 mL ) Sriracha sauce
Dungeness Crab Filling
- 4 egg yolks (removed from soy stained eggs)
- 4 green onions, grilled and sliced plus extra for garnish
- 1 tsp ( 5 mL ) sesame oil
- 1 tsp ( 5 mL ) rice wine vinegar
- 4 tsp ( 20 mL ) mayonnaise
- 1 squeeze lime juice
- 4 tsp ( 20 mL ) crab, picked
- 1 pinch salt
Instructions
Soy Stained Eggs
-
Place eggs in soy sauce, rice wine vinegar, and Sriracha sauce and let sit in refrigerator for 2 days. Remove and cut in half.
Dungeness Crab Filling
-
Mix all ingredients together and fill in the stained egg halves. Top with a slice of grilled green onion.