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Crabmeat Deviled Eggs

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Pillsbury Kitchens
Updated Mar 26, 2024
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Crabmeat adds a new dimension to deviled eggs. Capers or roasted red pepper strips make a nice garnish in addition to the parsley.

Crabmeat Deviled Eggs

  • Prep Time 25 min
  • Total 50 min
  • Ingredients 6
  • Servings 16
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Ingredients

  • 8 eggs
  • 1 (6-oz.) can crabmeat, drained, flaked
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon ground red pepper (cayenne)
  • 16 sprigs parsley

Instructions

  • Step 
    1
    In 2-quart saucepan, place eggs in single layer; add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain water from eggs; rinse eggs with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  • Step 
    2
    Peel eggs; cut in half lengthwise. Scoop yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use.
  • Step 
    3
    Add crabmeat, mayonnaise, dry mustard and ground red pepper to yolks in bowl; mix and mash with fork until well blended. Mound yolk mixture into center of each cooked egg white. Garnish each with parsley sprig. Cover; refrigerate until serving time.

Nutrition

70 Calories
5g Total Fat
5g Protein
0g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Deviled Egg
Calories
70
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
115mg
38%
Sodium
80mg
3%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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