Crab Stuffed Deviled Eggs
12 hard-cooked EGGS, peeled 1 can (8 ounces) white lump crabmeat, drained, flaked 1/3 cup mayonnaise 2 tbsp. chopped fresh dill 2 tsp. lemon pepper 2 tsp. Dijon mustard 1 tsp. prepared horseradish Additional fresh dill, optional
Yields: 12 servings, 2 filled egg whites each
- Nutritional Information
Per serving: 2 filled egg whites
Total fat: 8 g
Saturated fat: 2 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 3 g
Cholesterol: 200 mg
Sodium: 244 mg
Carbohydrate: 2 g
Dietary fiber: 0 g
Protein: 10 g
Vitamin A: 281.5 IU
Vitamin D: 43.8 IU
Folate: 22.8 mcg
Calcium: 38.0 mg
Iron: 0.7 mg
Choline: 147.9 mg
SLICE eggs lengthwise in half. REMOVE yolks; place in a medium bowl.
ADD crabmeat, mayonnaise, 2 tablespoons chopped fresh dill, lemon pepper, mustard and horseradish. MIX until blended.
DIVIDE yolk mixture evenly between egg whites.
SPRINKLE top of each filled egg white with additional fresh dill before serving.
- Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
- To hard-cook eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
- Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
- To peel a hard-cooked egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.