A holiday gift from Victory Park’s saloon extraordinaire: the recipe for Billy Can Can’s signature deviled eggs
From the time Billy Can Can opened its doors last summer, our guests have loved the dazzling display of deviled eggs that sails to the table on a gilt-edged, vintage milk china platter. With their creamy, zingy fillings and six different gorgeous garnishes, it’s a super-celebratory way to start dinner.
Billy thought you might like the recipe for the holidays, and he prevailed upon our chefs to share it. We’re guessing you probably don’t want to make six different elaborate garnishes (so much easier for restaurant chefs to perpetrate that sort of thing!), so we’re providing just the crab salad, one of the prettiest. (Of course you can always improvise others!)
BILLY CAN CAN’S DEVILED EGGS WITH CRAB SALAD
Makes 24 pieces.
Lump crab meat is usually sold in 1-pound tubs; you can freeze the leftover 1/2 pound for later use. Or double the recipe, use as much of the crab salad as you need to garnish the eggs, and use the rest as a dip or spread or to top a green salad. The salad is best if you let it rest (covered, in the refrigerator) for a couple hours before serving, so the flavors meld.
For the Crab Salad:
8 ounces lump crab meat
4 tablespoons mayonnaise (preferably Duke’s)
1/4 cup finely diced celery
¼ cup finely diced red onion
1 jalapeño, seeded and finely diced (about 2 tablespoons), or to taste
2 tablespoons freshly squeezed lemon juice
1/2 tablespoon fresh dill, chopped fine
1/2 teaspoon Old Bay seasoning
Celery leaves or additional dill for garnish
For the Deviled Eggs:
5 tablespoons mayonnaise (preferably Duke’s)
1 tablespoon unsalted butter, softened
1 tablespoon yellow mustard
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon bread & butter pickle juice
1 teaspoon sugar
1/8 teaspoon freshly ground black pepper
2 teaspoons hot sauce (such as Tabasco)
Salt to taste (if necessary)
- To make the crab salad, place the crab meat, mayonnaise, celery, red onion, jalapeño, lemon juice, dill and Old Bay seasoning in a medium bowl and stir well to combine.
- Adjust the seasoning, then cover and let chill in the refrigerator for a couple of hours (if possible) to let the flavors meld.
- Use a thumbtack to poke a small hole in the narrow end of each egg (this will make them easier to peel after they’re cooked). Place the eggs in a saucepan and cover with cold water. Bring to a boil, cover the pan, and let sit for 10 minutes. Run cold water over the eggs to stop the cooking. When cool enough to handle, peel the eggs.
- Cut each egg in half, and use a teaspoon to scoop the yolks into a medium bowl or the bowl of a food processor. Rinse the whites in cold water, if necessary, and set them aside.
- Add the mayonnaise, softened butter, yellow andDijon mustards, pickle juice, sugar, black pepper and hot sauce to the egg yolks, and beat with a whisk or process until smooth. Taste and adjust seasoning, adding a little salt if necessary.
- To assemble: Use a teaspoon to fill each egg-white half with filling. Top each with a generous teaspoonful of crab salad, and a few celery leaves or a bit of fresh dill. Arrange on a serving platter and serve immediately.