CRAB-STUFFED DEVILED EGGS

Crab-Stuffed Deviled Eggs image

For a little something special, I like to include this appealing appetizer in holiday buffets. Guests really go for the creamy crab filling with almonds and celery that add a fun crunch.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2 dozen.

Number Of Ingredients 7

Previous Next

Ingredients

12 hard-boiled large eggs
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup finely chopped imitation crabmeat
2/3 cup mayonnaise
1/2 cup finely chopped celery
1/2 cup chopped slivered almonds
2 tablespoons finely chopped green pepper
1/2 teaspoon salt

Steps:

Slice eggs in half lengthwise. Remove yolks and set whites aside. In a large bowl, mash yolks. Stir in the crab, mayonnaise, celery, almonds, green pepper and salt. Stuff or pipe into egg whites. Refrigerate until ready to serve.

Nutrition Facts : Calories 208 calories, Fat 18g fat (3g saturated fat), Cholesterol 229mg cholesterol, Sodium 279mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.