6 Large Eggs
1 TBS White Vinegar
2 1/2 tbsp Mayonnaise
1 tsp Dijon mustard
1/2 tsp Lemon Juice
1/2 tsp Worcestershire Sauce
Dash of Hot Sauce, or more to taste
1/2 tsp Old Bay
1 tsp Flat Leaf Parsley, chopped
4 oz. Lump Crabmeat
Salt and Pepper , to taste
Parsley, for garnish
Direction:
To Boil the Eggs, in a saucepan add eggs and enough water to cover by 1’’. Add in white vinegar and 1 tablespoon salt. Bring to a boil over medium heat. Cover and remove from heat. Allow to sit 12 minutes.
Drain and rinse eggs with cold water immediately. Transfer them into a large bowl filled with ice water. Peel while warm and refrigerate until ready to eat.
Use a paring knife to cut egg in half lengthwise. Remove yolks from all the eggs.
In four cups, add 1/2 cup water to each. Stir in 10 drops of food coloring and 1 tablespoon vinegar to each cup.
Add egg whites to cup and allow to sit until the desired color is reached. Remove dyed egg whites to wire rack over plate to dry completely.
In a food processor Add the egg yolks, mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary.
Add in the crab and pulse until incorporated. Add additional mayonnaise, 1 tsp at a time if thinner consistency is desired.
Transfer the deviled egg mixture to a piping bag or a Ziploc bag.
Pipe mixture into egg whites, filling generously.
Garnish with parsley. Enjoy!