Deviled Eggs with Spicy Crab

By Avera

  • 8 hard-cooked eggs

  • 1/4 cup mayonnaise or salad dressing

  • 1 tablespoon finely chopped green onion

  • 1 to 2 teaspoons flavored mustard, such as Dijon-style mustard or horseradish mustard

  • 1/4 teaspoon salt

  • 1/4 teaspoon cayenne pepper

  • 1 to 2 tablespoons mango chutney

  • 3 tablespoons mayonnaise or salad dressing

  • 1/2 teaspoon curry powder

  • 1/2 cup cooked crabmeat (about 2-3/4 ounces)

  1. Halve the hard-cooked eggs lengthwise and remove yolks. Set whites aside. In a quart-size, self-sealing plastic bag place egg yolks, the 1/4 cup mayonnaise, the green onion, mustard, 1/8 teaspoon of the salt, and 1/8 teaspoon of the cayenne pepper. Seal bag. Gently squeeze the bag to combine ingredients. Snip one corner of the bag and pipe mixture into egg white halves.

  2. Cut up any large pieces of chutney. In a bowl combine the chutney, the 3 tablespoons mayonnaise, curry powder, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon cayenne pepper. Gently fold in crabmeat. Top Makeach deviled egg with a spoonful of the crab mixture. Cover and chill for 1 to 2 hours. Makes 16 appetizers.

Nutritional Facts

Nutrition Facts Per Serving
16 appetizers
Calories 91
Total Fat (g) 8
Saturated Fat (g) 1
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 3
Cholesterol (mg) 113
Sodium (mg) 119
Carbohydrate (g) 1
Total Sugar (g) 1
Fiber (g) 0
Protein (g) 4

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2 replies

Avera 2008-11-23 18:11:58 -0600 Report

Crab and chutney on top of the deviled egg mixture make these appetizers doubly delightful.