Devilled Eggs

Crab Devilled Eggs


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


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