Crab Deviled Eggs

Begin by placing chilled eggs from the refrigerator into a large container and add sufficient cold water to cover them by approximately 2.5 cm. Place the pot over high heat, bring it to a gentle boil, and cover once the eggs start moving around. Remove from heat and let them sit for 17 minutes.

Next, drain the hot water from the pan, cover it with a lid, and gently shake the pot to lightly crack the eggs. Fill the pot with cold water, pour off the initial cold water, and refill with more cold water. Allow the eggs to stand in water until they have cooled down.

Now, peel the eggs and cut them in half lengthwise. Separate the yolks from the egg halves; place the yolks into a mixing bowl.

Take the crab meat and place it onto a plate. Divide it into two equal portions, one containing the smaller pieces and the other containing the larger, more appealing pink chunks. Reserve the portion containing the larger chunks.

Chop the portion of crab meat with the smaller chunks; add it to the egg yolks. Use a fork to mash the yolks and mix in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper.

Transfer the yolk mixture into a piping bag fitted with a medium-sized tip. Pipe the crab filling into the cavities of the egg halves.

Chop the largest crab pieces and place the remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper using a fork. Taste and adjust the salt as needed. If the mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture.

Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer the eggs to a serving platter; refrigerate until serving time.