Crab Deviled Eggs

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Crab Deviled Eggs
Prep Time
5 mins
Cook Time
10 mins
Yield
2 dozen
Recipe by: Taste of Home Magazine

Great appetizers for a summer BBQ!

Ingredients

  • 12 Eggland's Best Hard-Cooked Peeled Eggs 
  • 6 ounces crabmeat, drained, flaked and cartilage removed
  • 1/2 cup mayonnaise
  • 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

Nutrition

Serving Size
2 Each
Calories
141
Fat
12g
  Saturated Fat
2g
Cholesterol
176mg
Sodium
260mg
Carbohydrates
trace
Dietary Fiber
trace
Protein
3g
Preparation

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.

Filed Under: Side Dish

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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