Follow these steps for perfect results
large eggs
mayonnaise
dijon mustard
Old Bay Seasoning
frozen corn kernels
thawed
fresh chives
chopped
Kosher salt
small red-skinned potatoes
Vegetable oil
for frying
lump crabmeat
Place eggs in a saucepan and cover with water.
Bring to a boil, then remove from heat, cover, and let stand for 10 minutes.
Cool eggs in ice water for about 5 minutes.
Peel the eggs and halve lengthwise.
Scoop out the yolks into a bowl.
Whisk mayonnaise, mustard, and Old Bay into the yolks until smooth.
Stir in corn and chives; season with salt.
Transfer yolk mixture to a pastry bag with a large star tip.
Pipe the mixture into the egg white halves.
Refrigerate until ready to serve.
Slice potatoes into rounds.
Heat vegetable oil in a skillet to 300°F.
Fry potato rounds for 4 minutes, then drain on paper towels.
Increase oil temperature to 375°F.
Fry the potatoes again until golden brown and crisp, about 3 minutes.
Drain on paper towels and season with salt.
Place a deviled egg on each fried potato round.
Top with crabmeat, chives, and Old Bay.
Expert advice for the best results
For extra crispy potatoes, soak the sliced potatoes in cold water for 30 minutes before frying.
Gently pat the sliced potatoes dry with paper towel after soaking to reduce the splatter.
Adjust the amount of Old Bay seasoning to your liking.
Everything you need to know before you start
15 minutes
Deviled eggs can be made a day in advance.
Arrange the potato rounds on a platter and top each with a deviled egg. Sprinkle with extra chives and Old Bay.
Serve as an appetizer or snack.
Pair with a side salad for a light meal.
Acidity complements the richness of the eggs and crab.
Discover the story behind this recipe
Deviled eggs are a classic American appetizer.
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