Crabby Deviled Eggs

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READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
  • 12
    large eggs
  • 14
  • 1
    tablespoon prepared horseradish
  • 2
    teaspoons Dijon mustard
  • 14
    teaspoon salt
  • 12
    teaspoon Old Bay Seasoning, plus additional for sprinkling
  • 8
    ounces crabmeat, picked over for shells
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DIRECTIONS

  • 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.
  • 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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