Crab Stuffed Deviled Eggs

Crab Stuffed Deviled Eggs

Prep

15 m

Cook

15 m

Ready In

30 m

  1. Slice eggs lengthwise in half. Remove yolks and place in a medium bowl.
  2. Add crabmeat, mayonnaise, 2 tablespoons chopped fresh dill, lemon pepper, mustard and horseradish. Mix until blended.
  3. Divide yolk mixture evenly between egg whites.
  4. Sprinkle top of each filled egg white with additional fresh dill before serving
Ingredients
  • 12 Hickman's Hard-Cooked eggs
  • 1 8 oz can white lump crab meat, drained, flaked
  • 1/3 cup mayonnaise
  • 2 tbsp fresh dill, chopped
  • 2 tsp lemon pepper
  • 2 tsp dijon mustard
  • 1 tsp horseradish