Crabmeat Deviled Eggs

Crabmeat adds a new dimension to deviled eggs. Capers or roasted red pepper strips make a nice garnish in addition to the parsley. MORE+ LESS-

By Pillsbury Kitchens

Updated September 26, 2007

Ingredients

eggs

(6-oz.) can crabmeat, drained, flaked

1/4

cup mayonnaise

1/2

teaspoon dry mustard

1/4

teaspoon ground red pepper (cayenne)

sprigs parsley

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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.