Ingredients for Crabmeat Deviled Eggs
- 6 large eggs
- 1 cup lump crabmeat, drained
- 1/4 cup mayonnaise
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground red pepper (or more, to taste)
- Parsley
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How to Make Crabmeat Deviled Eggs
- Place 6 large eggs in a medium saucepan.
- Cover eggs with cold water by about an inch.
- Bring water to a rolling boil over high heat.
- Once boiling, immediately remove from heat, cover, and let stand for 15 minutes.
- Drain hot water and run cold water over the eggs until completely cool.
- Gently peel the eggs under cold running water.
- Cut eggs in half lengthwise and carefully remove the yolks.
- Place 4 egg yolks in a medium bowl. Set aside the remaining 2 yolks for another use (e.g., add to a salad or pasta dish).
- Add the drained crabmeat, mayonnaise, dry mustard, and ground red pepper to the bowl with the yolks.
- Mash and mix thoroughly with a fork until well combined and creamy.
- Spoon or pipe the crabmeat yolk mixture into the center of each egg white half.
- Garnish each deviled egg with a fresh parsley sprig.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
2g
Carbs
0g
