CRABMEAT DEVILED EGGS

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Make and share this Crabmeat Deviled Eggs recipe from Food.com.

Provided by Manami

Categories     Crab

Time 2h15m

Yield 24 deviled egg halves, 12 serving(s)

Number Of Ingredients 10

12 hard-boiled eggs, shelled and cut in half lengthwise
3 tablespoons mayonnaise (not that Miracle Whip stuff)
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper or 1/8 teaspoon fresh ground white pepper
1/8-1/4 teaspoon hot sauce (Tabasco)
1/2 lb lump crabmeat, picked over for shells and cartilage
1 tablespoon chopped fresh chives or 1 tablespoon chopped green onion
1 ounce black caviar, such as beluga, osetra, sevruga or 1 ounce red salmon roe
paprika, for sprinkling

Steps:

  • Remove the egg yolks from the whites and put in a medium-size mixing bowl.
  • Using the back of a fork, mash the eggs and then add mayonnaise, lemon juice, salt, black or white pepper, hot sauce and chives or green onions.
  • Stir with a fork to mix.
  • Add the crabmeat and stir gently to mix.
  • Spoon equal amounts of the mixture unto the egg white halves.
  • Chill the eggs for 2 hours before serving.
  • To serve, garnish with caviar, if desired.
  • Sprinkle with paprika.

Nutrition Facts : Calories 119.4, Fat 7.2, SaturatedFat 1.9, Cholesterol 241.2, Sodium 244.7, Carbohydrate 2, Sugar 0.9, Protein 11.1

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