Crab Deviled Eggs

Login to Save

Ingredients

    12 hard-cooked eggs
    1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
    1/2 c. mayonnaise
    1 green onion, finely chopped
    1 T. finely chopped celery
    1 T. finely chopped green pepper
    2 t. Dijon mustard
    1 t. minced fresh parsley
    1/2 t. salt
    1/8 t. pepper
    3 dashes hot pepper sauce
    3 dashes Worcestershire sauce

    Additional minced fresh parsley

Description

These Are The Best Deviled Eggs I Have Ever Had And I Think My Husband Would Eat A Whole Tray Of Them If I Let Him. The Left Over Egg Mixture Is Good As Egg Salad On Bread Or Rolled Up In A Tortilla. Sometimes I Add Finely Chopped Jalapeno Pepper To The

Spark Recipes Favicon Spark Recipes
View Full Recipe

Back to top