Crab Deviled Eggs
My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit!
TAKES: 30 MIN. • MAKES: 2 DOZEN
12 hard-boiled large eggs
1 can (6 oz.) crabmeat, drained,
flaked and cartilage removed ¹ ₂ cup mayonnaise
1 green onion, finely chopped 1 Tbsp. finely chopped celery 1 Tbsp. finely chopped
2 tsp. Dijon mustard 1 tsp. minced fresh parsley
¹ ₂ tsp. salt
¹ ₈ tsp. pepper
3 dashes hot pepper sauce 3 dashes Worcestershire sauce
1. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in all remaining ingredients.
2. Spoon or pipe into egg whites. Refrigerate, covered, until serving. PER EGG HALF 76 cal., 6g fat (1g sat. fat), 100mg chol., 160mg sod., 0 carb. (0 sugars, 0 fiber), 4g pro.