Crab Deviled Eggs

Photo of Crab Deviled Eggs
Prep Time
5 mins
Cook Time
10 mins
Yield
2 dozen
Recipe by:

Great appetizers for a summer BBQ!

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Ingredients

  • 12 Eggland's Best Hard-Cooked Peeled Eggs
  • 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
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Preparation

  1. Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.
  2. Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 2 Each
Calories 141
Fat 12g
Saturated Fat 2g
Cholesterol 176mg
Sodium 260mg
Carbohydrates trace
Dietary Fiber trace
Protein 3g