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Deviled eggs with crab meat

Contributed By: Holly | See all of Holly's recipes
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My mother sometimes make these deviled eggs. At the same time, she makes some without the crab meat. The two different garnishes are used to inform people which are which.
A dozen peeled hard boiled eggs , should be gently turned now and again during cooking to center the yolk.
5-6 ounces of cooked and flaked crab meat
1 tsp dry mustard
a few drops of tabasco (newer is stronger, so the number of drops will vary)
1-2 Tbs minced onion. Fresh chives or finely chopped green onions can be used as a replacement.
mayo or salad dressing, cooks choice, as is the exact quantity to get creaminess desired
paprika, parsley and sliced green olives stuffed with pimento for garnish
Deviled eggs with crab meat Recipe at
Cut eggs in half lengthwise, removing the yolks. Put yolks into a medium sized mixing bowl and place cooked whites, hole side up on a platter. After all eggs are separated, smash, mash or crush the yolks to eliminate lumps. A dinner fork is a good tool for this.

You won't be able to get them smooth just yet, so try for the smallest crumbles you can get before they start sticking together again.

Add rest of non-garnish ingredients, with the mayo added last. Mayo... start out trying for a dry paste consistency, about a Tablespoon. Whip egg mixture. If it's too dry, add small amounts of mayo, whipping as each little bit is added. Add mayo until desired consistency is reached.

Pipe or spoon yolk mixture into whites. Yes, they will look somewhat overfilled. Lightly sprinkle with paprika. Place olive or parsley on each.

Yields about 22 deviled eggs, because of the need for testing during assembly. Ooops, did I mess up another one?

Date Added: 11/06/2009
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