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Deviled Eggs with Crab

11:00 PM, Mar 19, 2013   |    comments
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Ingredients:

6 hard cooked eggs (See note below)
2 tablespoons mayonnaise
1 tablespoon butter, softened at room temperature
½ teaspoon yellow mustard
¼ teaspoon Cavendar’s All-Purpose Greek Seasoning
½ teaspoon paprika
Salt and pepper to taste
½ teaspoon grated sweet onion
1 to 1 ½ teaspoon sweet pickle relish or capers, drained
¼ cup lump crab meat, picked through for shells
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, or chives for garnish

Directions:

Cut the eggs in half lengthwise. Gently remove the yolks and place in a bowl. Reserve the whites to be stuffed later. With the back of a fork mash the egg yolks then stir in mayonnaise, butter, mustard, seasonings, onion, relish, crab meat, and lemon juice. With a spoon place the egg yolk mixture in the whites and garnish with parsley or chives. Makes 12 deviled eggs.

NOTE: To hard cook the eggs, place eggs in a sauce pan and cover with cold water by 1 inch. Bring to a boil and immediately remove from the heat. Cover the saucepan and let the eggs stand in the hot water for 11 minutes. Drain the eggs and cover with cold water and ice to stop the cooking process. Unpeeled eggs can be refrigerated up to one week.

Presented by: Joy McCabe

Date Aired: March 20, 2013

Joy McCabe

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