Crab-Stuffed Deviled Eggs
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer or Side
Serves: 6-12
Ingredients
  • 12 extra large eggs
  • ⅔ of a cup crabmeat (about 2 ½ ounces, dry), blotted dry on paper towels, any shell fragments removed, and shredded finely
  • 4 ½ Tbsp mayonnaise
  • a pinch (about ⅛ tsp) of white pepper
  • 24 capers
Instructions
  1. Hard boil eggs by placing them in a saucepan that will accommodate them all in one layer.
  2. Cover by an inch with cold water.
  3. Bring to a boil. Cover and remove from heat and let sit 15 minutes.
  4. Drain and cover with ice water to cool.
  5. Peel within 10-15 minutes for easiest peeling.
  6. Slice eggs in half lengthwise.
  7. Remove yolks, discarding 2 ½ of them and placing the rest in a mixing bowl.
  8. Add mayonnaise and white pepper to bowl and mash yolks and mix until uniformly creamy.
  9. Add crabmeat and mix well.
  10. Fill egg halves with crabmeat mixture and top each with a caper.
Recipe by Savory Nature at http://savorynature.com/2014/01/28/crab-stuffed-deviled-eggs/