Crab-Stuffed Deviled Eggs

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

[quicklook-recipe prep_time=”20 min” cook_time=”” serves=”8″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 8 hard-cooked eggs
  • 3 tablespoons fat-free mayonnaise
  • 2 tablespoons lemon juice
  • 4 teaspoons minced fresh tarragon
  • 1 tablespoon chopped green onion

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use). [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”73″ calories_fat=”” fat=”3g” sat_fat=”1g” choles=”126mg” sodium=”249mg” carbs=”2g” sugars=”” protein=”9g” fiber=”trace”]

    Serving size: 2 stuffed egg halves

    Diabetic exchange: 1 lean meat

      [/nutrition-info]


      Originally Published in Reader's Digest

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