The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe CollectionAppetizers Crab Devilled Eggs Click photo to enlarge. Ingredients: 6 hard-cooked eggs, peeled 4 tbsp (60 mL) light mayonnaise 1/4 tsp (1 mL) dry mustard 1/2 tsp (2 mL) fresh lemon juice Few drops of hot pepper sauce Dash of salt 1/3 cup (75 mL) crabmeat 2 tbsp (30 mL) finely chopped celery Paprika   Instructions: Cut eggs in half lengthwise. Remove yolks and mash in small bowl. Mix in remaining ingredients. Fill egg white halves; piling high. Cover and refrigerate. Sprinkle with paprika just before serving. Makes 12 appetizers. Nutrients per serving: Calories: 63.2 Carbohydrate: 0.7 g Fat: 4.9 g Protein: 3.9 g Sodium: 126.1 mg
© 2011 Manitoba Egg Farmers. All Rights Reserved. 18 - 5 Scurfield Blvd. | Winnipeg, Manitoba | R3Y 1G3 Phone: (204) 488-4888 | Fax: (204) 488-3544 | View Our Sitemap This site is optimized for viewing in Mozilla Firefox 8 and Internet Explorer 9.