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Crabby Deviled Eggs
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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
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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |