• Cooking Time:
  • Servings:
  • Preparation Time:



  • 8 eggs
  • 1 6-ounce can crabmeat, drained and flaked
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne
  • small red chilies (optional - for garnish)
  • 16 sprigs fresh parsley (optional - for garnish))


  • Place the eggs in a large
  • saucepan or Dutch oven; cover with cold water. Bring to the water to a boil on
  • high heat. Reduce the heat to low and simmer the eggs for about 15 minutes.
  • Immediately drain the hot water from the eggs and then run cold water over eggs
  • to stop the cooking process.
  • Peel the eggs and cut them in half lengthwise. Scoop the yolks from 4 of the
  • eggs into a medium bowl. Remove remaining 4 yolks and reserve them for another
  • use.
  • Add the crabmeat, mayonnaise, dry mustard and cayenne pepper to the yolks in
  • the bowl. Mix and mash everything together with a fork until the ingredients
  • are well blended. Mound the yolk mixture into the center of each cooked egg
  • white. Garnish each with a parsley sprig and a small sliver of chopped red chili.
  • Cover, and refrigerate until serving time.

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