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Crabmeat Deviled Eggs

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Crabmeat Deviled Eggs
  • Prep Time 40 min
  • Total Time 0 min
  • Servings 16
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Crabmeat adds a new dimension to deviled eggs. Capers or roasted red pepper strips make a nice garnish in addition to the parsley.

Ingredients

8
eggs
1
(6-oz.) can crabmeat, drained, flaked
1/4
cup mayonnaise
1/2
teaspoon dry mustard
1/4
teaspoon ground red pepper (cayenne)
16
sprigs parsley

Directions

  • 1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat to low; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking.
  • 2 Peel eggs; cut in half lengthwise. Scoop yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use.
  • 3 Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended. Mound yolk mixture into center of each cooked egg white. Garnish each with parsley sprig. Cover; refrigerate until serving time.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Deviled Egg
Calories
70
(
Calories from Fat
45
)
Daily Value
Total Fat
5g
8%
(
Saturated Fat
1g
5%
)
Cholesterol
115mg
38%
Sodium
80mg
3%
Total Carbohydrate
0g
0%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
5g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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