Crab-Stuffed Deviled Eggs

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

from Light & Tasty | April/May 2006
Crab-Stuffed Deviled Eggs

Quick look

  • prep 20 min
  • serves 8

Ingredients

  • 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

    How to make it 


  • 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.

Nutritional Information(per serving)

  • Calories: 73
  • Fat: 3g
  • Saturated Fat: 1g
  • Cholesterol: 126mg
  • Sodium: 249mg
  • Carbs: 2g
  • Protein: 9g
  • Fiber: trace

    Serving size: 2 stuffed egg halves

    Diabetic exchange: 1 lean meat


      Hungry for the best food ideas?

      Get our weekly Food Reads newsletter

      Sending Message
      how we use your e-mail