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Crab-Stuffed Deviled Eggs

Total Time

Prep/Total Time: 20 min.

Makes

2 dozen

For a little something special, I like to include this appealing appetizer in holiday buffets. Guests really go for the creamy crab filling with almonds and celery that add a fun crunch.

Ingredients

  • 12 hard-boiled large eggs
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
  • 2/3 cup mayonnaise
  • 1/2 cup finely chopped celery
  • 1/2 cup chopped slivered almonds
  • 2 tablespoons finely chopped green pepper
  • 1/2 teaspoon salt

Directions

  1. Slice eggs in half lengthwise. Remove yolks and set whites aside. In a large bowl, mash yolks. Stir in the crab, mayonnaise, celery, almonds, green pepper and salt. Stuff or pipe into egg whites. Refrigerate until ready to serve.

Nutrition Facts

2 each: 208 calories, 18g fat (3g saturated fat), 229mg cholesterol, 279mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 10g protein.

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