Crab Deviled Eggs

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 78.5
  • Total Fat: 7.8 g
  • Cholesterol: 25.2 mg
  • Sodium: 179.4 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.1 g
  • Protein: 1.1 g

View full nutritional breakdown of Crab Deviled Eggs calories by ingredient


Introduction

These are the best deviled eggs I have ever had and I think my husband would eat a whole tray of them if I let him. The left over egg mixture is good as egg salad on bread or rolled up in a tortilla. Sometimes I add finely chopped jalapeno pepper to the recipe. These are the best deviled eggs I have ever had and I think my husband would eat a whole tray of them if I let him. The left over egg mixture is good as egg salad on bread or rolled up in a tortilla. Sometimes I add finely chopped jalapeno pepper to the recipe.
Number of Servings: 12

Ingredients

    12 hard-cooked eggs
    1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
    1/2 c. mayonnaise
    1 green onion, finely chopped
    1 T. finely chopped celery
    1 T. finely chopped green pepper
    2 t. Dijon mustard
    1 t. minced fresh parsley
    1/2 t. salt
    1/8 t. pepper
    3 dashes hot pepper sauce
    3 dashes Worcestershire sauce

    Additional minced fresh parsley

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayo, onion, celery, green pepper, jalapeno, mustard, parsley, salt, pepper, hot sauce and Worcestershire sauce; mix well.

Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving.

Yield: 2 Dozen

Number of Servings: 12

Recipe submitted by SparkPeople user CSTUCKY.