Email to Cat      

Crabby Deviled Eggs

Source of Recipe


Cook's Country magazine



List of Ingredients



• 12 large eggs
  
• ¼ cup mayonnaise
  
• 1 Tbsp prepared horseradish
  
• 2 tsp Dijon mustard
  
• ¼ tsp salt
  
• ½ tsp Old Bay seasoning, plus additional for sprinkling
  
• 8 ounces crabmeat, picked over for shells
  






Instructions



1. Bring eggs and enough water to cover by 1 inch to boil in a large saucepan over high heat. Remove pan from heat, cover, and let stand 10 minutes. Drain and transfer eggs to large bowl filled with ice water. Let cool for 5 minutes.
   
   
2. Peel eggs and halve lengthwise. Transfer yolks to large bowl and set whites aside. Mash yolks, mayonnaise, horseradish, mustard, salt and Old Bay with potato masher until smooth. Fold in crabmeat, then spoon filling into egg whites. Sprinkle with additional Old Bay. Serve.
   
   (Eggs can be refrigerated for 12 hours before serving.)
   
   Serves 12