Crab Deviled Eggs
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 dozen.
My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit! —Kevon Shuler Chelsea, MI
Ingredients
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12 hard-boiled large eggs
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1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
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1/2 cup mayonnaise
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1 green onion, finely chopped
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1 tablespoon finely chopped celery
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1 tablespoon finely chopped green pepper
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2 teaspoons Dijon mustard
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1 teaspoon minced fresh parsley
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1/2 teaspoon salt
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1/8 teaspoon pepper
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3 dashes hot pepper sauce
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3 dashes Worcestershire sauce
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Additional minced fresh parsley, optional
Directions
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1.
Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in next 11 ingredients.
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2.
Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.
Nutrition Facts
1 stuffed egg half: 76 calories, 6g fat (1g saturated fat), 100mg cholesterol, 160mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 4g protein.
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