Crab Stuffed Deviled Eggs
These are great deviled eggs, great taste. Feel free to use lump crab meat or imitation crab. This recipe assumes you have hard boiled eggs already prepared. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 12 hard boiled eggs, peeled, Shortcut
- 1 can lump crab meat, drained, (250 g / 8 oz)
- ⅓ cup mayo, of your choice
- 2 tablespoons fresh dill, chopped, plus additional for garnish
- 2 teaspoons lemon pepper
- 2 teaspoons Dijon mustard
- 1 teaspoon prepared horseradish
Instructions
- For the crab meat, after you drain can, place that in a shallow bowl, remove any shell fragments, then flake it apart with a fork. If using imitation crab (crab sticks, my preference), chop the sticks into 1/4 inch pieces and crumble them with your hands.
- Slice the eggs in half lengthwise, remove the yolks to a mixing bowl, mash the yolks with a fork and place the whites on a serving tray, flat side up. Eggs, yolks, and crab all prepped.
- Add the crab meat to the yolks, and add remaining ingredients.
- Mix together well.
- Spoon mixture into the egg whites, top each egg with additional dill for garnish, as desired. Chill for an hour, serve and enjoy.
Notes
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Chicken Eggs (Rice Cooker).
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.