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Deviled Eggs with Crabmeat




Source of Recipe


Internet


List of Ingredients




8 hard-boiled eggs
½ cup French’s GourMayo Wasabi Horseradish Mayonnaise
1 teaspoon French’s Bold n’ Spicy Mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne (or more to taste)
¼ teaspoon dry sherry
½ pound backfin crabmeat, picked over for shells and cartilage
Paprika for garnish


1. Cut the eggs in half lengthwise. Carefully remove the hard yolks from the eggs, making sure not to break the 16 halves of hard-boiled whites that remain. Place the yolks in a mixing bowl.

2. Mash the yolks with a fork. Add the GourMayo, mustard, Worcestershire sauce, cayenne, and sherry. Blend well until the mixture is smooth. Fold in the crabmeat, trying to keep the crab pieces as intact as possible. Season with salt and black pepper to taste.

3. Divide the crabmeat mixture among the 16 halves of hard-boiled egg whites, placing the mixture in the cavity where the yolks used to be. Sprinkle decoratively with paprika and serve.



Recipe