27M Total Time
15M Prep Time
Ingredients and Directions
Place eggs in a single layer in a saucepan and cover with enough cold water 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, 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.
- 8 large hard boiled eggs, peeled
- 2 tbsp mayonnaise
- 2 oz cream cheese, softened
- 1 tbsp hot sauce
- 1 tsp minced chives, plus extra for serving
- 1/3 cup finely chopped Alaskan Pollock Surimi
- paprika for serving
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.