Devilled Eggs

Using a mixture of both brown and white crabmeat gives the best flavour.

MaKes: 24 halves 12 large free-range eggs 60g (2oz) good mayonnaise 1 clove garlic, minced

1tsp mustard powder

Zest and juice of 1 lemon 1tsp tabasco (optional) 400g (14oz) mixed brown and white crabmeat a few sprigs of dill, to serve (optional)

Bring a large pan of water to 1

the boil. once simmering, add the eggs and cook for

7 min. drain out the boiling water, then immediately cover the eggs with cold water and allow to cool for 10 min. once cool, peel the eggs and the discard shells.

cut the eggs in half and

2

scoop out the yolks into a large bowl. using a fork, mash together the yolks, mayo, garlic, mustard powder, lemon zest and juice, tabasco (if using) and crabmeat. season well.

spoon the mixture back into 3

the whites, top with dill sprigs, if using, and serve.

peR egg halF: 76 cals, 5g fat, 1g sat fat, 0g carbs