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    You are in: Home / Recipes / Crabby Deviled Eggs Recipe
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    Crabby Deviled Eggs

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chef mariajane's Note:

    This is a delicious recipe that I found at Cook's Country. You may never want to go back to your regular deviled eggs after you have tried these - just delicious!! Be sure to use brined horseradish instead of creamy, in this recipe.

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    deviled ...

    Units: US | Metric

    • 12 large eggs
    • 1/4 cup mayonnaise
    • 1 tablespoon prepared horseradish
    • 2 teaspoons Dijon mustard
    • 1/4 teaspoon salt
    • 1/2 teaspoon Old Bay Seasoning, plus additional for sprinkling
    • 8 ounces crabmeat, picked over for shells


    1. 1
      Bring eggs and enough water to cover by 1-inch to boil in large saucepan over high heat. Remove pan from heat. Cover, and let stand for 20 minutes. Drain and transfer eggs to large bowl, filled with ice-water. Let cool 5 minutes.
    2. 2
      Peel eggs, and halve lengthwise. Transfer yolks to large bowl, and set whites aside. Mash yolks, mayonnaise, horseradish, mustard, salt and Old Bay with potato masher until smooth. Fold in crabmeat, then spoon into egg whites. Sprinkle with additional Old Bay. Serve (eggs can be refrigerated for 12 hours before serving).

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    Nutritional Facts for Crabby Deviled Eggs

    Serving Size: 1 (913 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 54.8
    Calories from Fat 30
    Total Fat 3.3 g
    Saturated Fat 0.9 g
    Cholesterol 110.3 mg
    Sodium 162.2 mg
    Total Carbohydrate 0.8 g
    Dietary Fiber 0.0 g
    Sugars 0.4 g
    Protein 4.9 g

    The following items or measurements are not included:

    Old Bay Seasoning

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