Crabmeat adds a new dimension to deviled eggs. Capers or roasted red pepper strips make a nice garnish in addition to the parsley.
Crabmeat Deviled Eggs
- Prep Time 25 min
- Total 50 min
- Ingredients 6
- Servings 16
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
Instructions
-
Step1In 2-quart saucepan, place eggs in single layer; add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
-
Step2Peel eggs; cut in half lengthwise. Scoop yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use.
-
Step3Add 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
70
Calories
5g
Total Fat
5g
Protein
0g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Deviled Egg
- Calories
- 70
- Calories from Fat
- 45
- 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;
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