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Crab Deviled Eggs

Total Time

Prep/Total Time: 30 min.

Makes

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

  • 12 hard-boiled large eggs
  • 1 can (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, optional

Directions

  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. 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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