Crabby Deviled Eggs
Love crab? Love deviled eggs? You'll love these Crabby Deviled Eggs! These are perfect crab appetizers and will be a welcomed side to any picnic or family gathering. Or, use this recipe to spruce up your stuffed eggs for Easter!
- 12-Large-Hard Boiled Eggs
- 2 Cans-Crab Meat-drained well
- 3-Large-Celery Sticks-finely chopped
- 2 Tablespoons-French Salad Dressing
- 1/2 Cup-Sour Cream
Boil the eggs and let them cool down to room temperature. One quick and easy way is to drain the boiled water, then, turn on the cold water and run it over the eggs. After a few seconds to make them not so hot, crack the shells and begin to run the cold water over them and let them sit in the cold water for about 20 minutes or so to finish cracking off the shells.
Next, cut the hard boiled eggs in half and remove the yolks and put them in a small dish. Mash the yolks in a small mixing dish. A dinner fork works well for this. Add the rest of the ingredients and blend well. Refill the egg halves with mixture evenly.
Makes 24 yummy Crabby Deviled Eggs!
Check out more Crab Appetizer Recipes, here.
Check out more Crab Meat Recipes, here.
Check out more useful information about crab on our Crab-O-Licious.com Homepage
Join in and write your own page! It's easy to do. How? Simply click here to return to Crab Appetizer's.