These delicious morsels are made with crab meat, horseradish, Dijon, and a little celery. They are lovingly topped with a sprinkle of celery seed and chives.
Okay the title is totally misleading because there are no leftovers, Thanksgiving or otherwise, in these eggs but I was thinking of leftovers when I made them. I wanted to use a little stuffing and gravy but since I did not host this year, all of the leftovers I had are long gone. Instead, I went Mediterranean style with roasted eggplant hummus and a little Italian seasoning.
Learning that one could make, and eat, a single deviled egg made me question everything I believed about Southern food. It also sparked a brand new idea, that perhaps there are more delicacies in which I have over-indulged because I believed it was the only way to eat them. One favorite stood out and was the inspiration for this week’s egg challenge, potato salad! That’s right, I made potato salad, then I made deviled eggs, and then I married them. They live happily ever after in my belly.