Crab Stuffed Deviled Eggs
Crab Stuffed Deviled Eggs
Prep
15 m
Cook
15 m
Ready In
30 m
- Slice eggs lengthwise in half. Remove yolks and place in a medium bowl.
- Add crabmeat, mayonnaise, 2 tablespoons chopped fresh dill, lemon pepper, mustard and horseradish. Mix until blended.
- Divide yolk mixture evenly between egg whites.
- 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