Devilled Eggs with Crab Meat

12 Servings

prep. time 15 min.

cook time 0 min.

Print Version

Nutrients per devilled egg

Calories

Fat

4 g

Saturated Fat

1 g

Trans Fat

0 g

Sodium

149 mg

Carbohydrate

1 g

Fibre

0 g

Sugars

0 g

Protein

5 g

Ingredients

hard-cooked eggs, peeled

1/4 cup

50 mL

light mayonnaise or salad dressing

2 tbsp

25 mL

finely chopped celery

1 tbsp

15 mL

finely chopped parsley

2 tsp

10 mL

Dijon mustard

1/8 tsp

0.5 mL

onion powder

1/8 tsp

0.5 mL

salt

1/8 tsp

0.5 mL

pepper

1/8 tsp

0.5 mL

Worcestershire sauce

can (6 oz/170 g) crab meat, drained

Method

Cut eggs in half lengthwise. Remove yolks and place in medium bowl; set egg whites aside. Mash yolks with fork; stir in mayonnaise, celery, parsley, mustard, onion powder, salt, pepper and Worcestershire sauce. Add crab meat and mix well. Spoon or pipe yolk mixture into egg white halves. Serve immediately or cover and store in refrigerator. Serve within two days.

Notes

Finely chopped imitation crab meat can be used, if desired, or substitute canned salmon or tuna. Garnish each devilled egg with a slice of radish, sprig of parsley or slice of stuffed olive. Recipe can be doubled.

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