Crab-Stuffed Deviled Eggs
Whether served as an appetizer or alongside an entree, Karen Conklin's deviled eggs offer a welcomed change of pace. That's because the Santee, South Carolina reader fills them with a creamy combination that includes crabmeat, hot pepper sauce and a dash of cayenne.
SERVINGS
|
8
|
CATEGORY
|
Low Fat
|
PREP |
20 min. |
TOTAL
|
20 min.
|
INGREDIENTS
- 8 hard-cooked eggs
- 3 tablespoons fat-free mayonnaise
- 2 tablespoons lemon juice
- 4 teaspoons minced fresh tarragon
- 1 tablespoon chopped green onion
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon cayenne pepper
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
DIRECTIONS
Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). In a bowl, mash reserved yolks. Stir in the mayonnaise, lemon juice, tarragon, onion, salt, hot pepper sauce and cayenne. Add crab; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 8 servings.