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Crab Deviled Eggs

Crab Deviled Eggs
My family loves crab salad and deviled eggs, so I tried combining the two. The crab meat adds a lot of flavor. What a hit! —Kevon Shuler Chelsea, Michigan
12 ServingsPrep/Total Time: 30 min.

Ingredients

  • 12 hard-cooked eggs
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup Hellmann's® Real Mayonnaise
    [x]
    Summertime Staple
    Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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  • 1 green onion, finely chopped
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped green pepper
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 dashes hot pepper sauce
  • 3 dashes Worcestershire sauce
  • Additional minced fresh parsley

Directions

  • Cut eggs in half lengthwise. Remove yolks; set whites aside. In a
  • bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green
  • pepper, mustard, parsley, salt, pepper, hot pepper sauce and
  • Worcestershire sauce; mix well.
  • Pipe or spoon into egg whites. Sprinkle with additional parsley.
  • Refrigerate until serving. Yield: 2 dozen.
Nutrition Facts: 1 serving (2 each) equals 160 calories,
© Taste of Home 2013

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Crab Deviled Eggs (continued)

Nutrition Facts: 13 g fat (3 g saturated fat), 228 mg cholesterol, 281 mg sodium, 1 g carbohydrate, trace fiber, 9 g protein.
© Taste of Home 2013