Crab-Stuffed Deviled Eggs

A creamy crabmeat filling heats up with cayenne pepper and hot sauce.

Whether served as an appetizer or alongside an entree, these deviled eggs from Karen C. in Santee, South Carolina, offer a welcome, less-fat twist.

Preparation time: 20 minutes

You Will Need
8 hard-cooked eggs
3 tablespoons fat-free mayonnaise
2 tablespoons lemon juice
4 teaspoons minced fresh tarragon
1 tablespoon chopped green onion
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed


What to Do
1. Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).

2. In a bowl, mash reserved yolks. Stir in the mayonnaise, lemon juice, tarragon, onion, salt, hot pepper sauce and cayenne. Add crab; mix well. Stuff or pipe into egg whites. Refrigerate until serving.

Serves 8


Nutrition facts: 2 stuffed egg halves equal 73 calories, 3 g fat (1 g saturated fat), 126 mg cholesterol, 249 mg sodium, 2 g carbohydrate, trace fiber, 9 g protein. Diabetic exchange: 1 lean meat.

From Light & Tasty - April/May 2006

 

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