CRABMEAT DEVILED EGGS
- 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
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.