Menu

Crabmeat Deviled Eggs

  • Save Recipe
Crabmeat Deviled Eggs
  • Prep 40 min
  • Total 0 min
  • Ingredients 6
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Crabmeat adds a new dimension to deviled eggs. Capers or roasted red pepper strips make a nice garnish in addition to the parsley.
Updated Sep 26, 2007

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

Steps

  • 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.

Nutrition Information

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;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved