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Crabmeat Deviled Eggs

Crabmeat Deviled Eggs
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Crabmeat adds a new dimension to deviled eggs. Capers or roasted red pepper strips make a nice garnish in addition to the parsley.

Prep Time:
40 Min
Total Time:
Makes:
16 deviled eggs
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INGREDIENTS
8eggs
1(6-oz.) can crabmeat, drained, flaked
1/4cup mayonnaise
1/2teaspoon dry mustard
1/4teaspoon ground red pepper (cayenne)
16sprigs parsley
DIRECTIONS
1.Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat to low; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking.
2.Peel eggs; cut in half lengthwise. Scoop yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use.
3.Add 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.

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