Deviled Eggs With Crab

Deviled Eggs with Crab

Deviled Eggs With Crab

Deviled Eggs With CrabMatt Taylor-Gross

Chef Yves Camdeborde assembles these haute deviled eggs—the whites marinated in soy sauce and pomegranate vinegar—à la minute at his stand-up bar L'Avant Comptoir de la Mer in Paris, but you can make the filling up to a day in advance and keep it refrigerated. Be sure to drain the whites immediately after 15 minutes of marinating so they don't toughen.

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