Crabby Deviled Eggs Recipe

Crabby Deviled Eggs Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

WHENEVER I serve these eggs, my guests are puzzled by the unique taste...it's not the traditional taste of deviled eggs. The surprise ingredient is crab, which makes for a delightful change. -Reginald Davis, Orlando, Florida

This recipe is:

Quick

[X]

Rate Crabby Deviled Eggs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Crabby Deviled Eggs Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

20 20

Ingredients

12 hard-cooked eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/4 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
2 teaspoons seafood seasoning
1/4 teaspoon pepper

Directions

Slice eggs in half lengthwise. Remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add crab, mayonnaise, relish, mustard, seafood seasoning and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 2 dozen.

Nutritional Facts 1 serving (2 each) equals 129 calories, 9 g fat (2 g saturated fat), 226 mg cholesterol, 280 mg sodium, 2 g carbohydrate, trace fiber, 9 g protein.

Originally published as Crabby Deviled Eggs in Reminisce July/August 1999, p45