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Crabmeat Deviled Eggs




Source of Recipe


Brenda M


List of Ingredients




Crabmeat Deviled Eggs


8 eggs
1 (6 ounce) can crabmeat, drained,flaked
1/4 cup mayonnaise
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper (cayenne)
16 sprigs parsley (optional)

Recipe




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.

Peel eggs; cut in half lengthwise.

Scoop yolks from 4 eggs into medium bowl.

Remove remaining yolks; reserve for another use.

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 (if desired) Cover; refrigerate until serving time.