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DEVILED CRAB EGGS




List of Ingredients



• 12 LARGE HARD COOKED EGGS
  
• 6 OUNCE CAN CRABMEAT, DRAINED
  
• 1/2 CUP MAYONNAISE
  
• 2 TABLESPOONS FINELY MINCED RED BELL PEPPER
  
• 2 TEASPOONS MUSTARD
  
• 1 1/2 TABLESPOONS FINELY MINCED ONION
  
• 1 1/2 TEASPOONS LEMON JUICE
  
• 1/2 TEASPOON CHOPPED FRESH DILL
  
• 1/4 TEASPOON EACH SALT, AND HOT PEPPER SAUCE
  
• 1/8 TEASPOON FRESHLY GROUND PEPPER
  






Instructions



1. CUT EGGS IN HALF LENGTHWISE. SEPERATE WHITES FROM YOLKS AND SET ASIDE.
   
2. IN A MEDIUM BOWL, MASH EGG YOLKS, ADD CRABMEAT, MAYONNAISE, RED PEPPER, ONION, MUSTARD, LEMON JUICE, DILL, SALT, HOT PEPPER SAUCE AND PEPPER TO EGG YOLKS.
   
3. STIR UNTIL CRABMEAT IS BROKEN INTO SMALL PIECES AND MIXTURE IS WELL BLENDED.
   
4. SPOON YOLK MIXTURE INTO A PASTRY BAG FITTED WITH A LARGE STAR TIP.
   
5. PIPE YOLK MIXTURE INTO EGG WHITE HALVES. CHILL UNTIL READY TO SERVE. GARNISH WITH DILL AND RED PEPPER.
   
6. 12 SERVINGS
   SOURCE: UNKNOWN