I'm back with another twist on our favorite appetizer: Lump Crab Deviled Eggs. Imagine the classic deviled eggs you love, but topped with succulent lump crab meat, a squeeze of lemon, and a dash of Creole seasoning for that extra kick. They're easy to whip up and perfect for game day or any gathering where you want to impress without the fuss. Give them a try and let me know what you think!

Ingredients

• 6 boiled eggs
• Juice of 1/2 lemon
• Boudreaux's Backyard Lil' Bit Better Creole Seasoning, to taste
• 1/4 cup Blue Plate mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp fresh chives, sliced (plus more for garnish)
• 1/2 cup lump crab meat

Directions

1. Prepare the eggs: Cut the boiled eggs in half lengthwise. Remove the yolks and press them through a medium-fine sieve into a bowl for a smoother texture.
2. Season and mix: Season the yolks with Lil' Bit Better Creole Seasoning . Add the Blue Plate mayonnaise, the juice of 1/2 a lemon, Dijon mustard, and chives to the bowl. Mix until well combined.
3. Fill the eggs: Spoon or pipe the yolk mixture into the egg white halves.

4. Top with lump crab meat: Generously place the lump crab meat on top of the filled egg halves. Garnish with additional chives for a fresh touch.