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Crabmeat Deviled Eggs

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READY IN:
50mins
YIELD:
32 deviled eggs
UNITS:
US

Ingredients Nutrition

  • 8 eggs
  • 1 (6 ounce) can crabmeat, drained,flaked
  • 14 cup mayonnaise
  • 12 teaspoon dry mustard
  • 14 teaspoon ground red pepper (cayenne)
  • 16 sprigs parsley (optional)

Directions

  1. Place eggs in medium saucepan; cover with cold water.
  2. Bring to a boil.
  3. Reduce heat to low; simmer about 15 minutes.
  4. Immediately drain; run cold water over eggs to stop cooking.
  5. Peel eggs; cut in half lengthwise.
  6. Scoop yolks from 4 eggs into medium bowl.
  7. Remove remaining yolks; reserve for another use.
  8. Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended.
  9. Mound yolk mixture into center of each cooked egg white.
  10. Garnish each with parsley sprig (if desired) Cover; refrigerate until serving time.

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