Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and
cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more
cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise. Separate yolks from egg halves; place yolks into a mixing
Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks.
Reserve portion containing larger chunks.
Mix the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, Dijon mustard, Spicy Chesapeake Seafood Hot Sauce and sugar.
Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
Top each stuffed egg with a generous chunk of crab meat.
In small bowl, mix together the mustard, mayo & vinegar. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the
paprika and salt and black pepper, adjust seasonings to taste. Best served chilled.
Combine the ground meat with egg, bread crumbs, salt, pepper, garlic powder and Tatanka 1 Mild Hot Sauce,
taking care not to over mix. Form into four patties.
Either heat a cast iron skillet on the stove over med/high heat or turn on your grill to high heat. Cook the burgers for about 3 mins on each side
for medium rare or until your desired degree of doneness.
Top with cheese in the last two minutes of cooking.
Split open the buns and top with the cheeseburgers, bacon, fried eggs and whatever else you like you your burger. (Note: Tatanka 1 Mild Hot Sauce makes a great ketchup replacement as a topping on this burger)
Preheat oven to 350°F. Melt butter in medium saucepan on medium heat; stir in flour. Cook 1 min. Gradually add milk, stirring until well blended.
Cook and stir until mixture comes to boil. Remove from heat. Add cheese, stirring until melted. Stir in Karma Sauce - Curry Karma Sauceand
bacon. Cool slightly. Stir in egg yolks, 1 at a time.
Beat egg whites with electric mixer on medium speed until stiff but not dry, about 5 min. Gently fold into yolk mixture. Pour into 12 lightly greased
nonstick muffin cups.