Eggs, Crabmeat Deviled "Chesapeake"

By Bob_Bazzle

Ingredients

• 12 eggs
• 3/4 cup mayonnaise
• 1 tablespoon Dijon-style mustard
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 3 green onions, rinsed, chopped and divided
• 1 1/2 teaspoons Old Bay
• 1/2 lb crabmeat
• Diced red bell pepper for garnish

Details

Servings 24

Preparation

Step 1

Gently place eggs in a large saucepan and cover with cold water. Bring eggs to a boil over high heat, reduce to medium-high heat and simmer the eggs for 10 minutes.
Immediately cool eggs under cold water. Peel the hard cooked eggs and cut in half length-wise. Carefully separate the yolks from the whites and place the yolks in a large bowl.
Mash the yolks together with the mayonnaise, mustard, lemon juice, Worcestershire sauce, 1 1/2 of the green onion and the Old Bay. Mix well.
Gently mix in the crabmeat to avoid breaking it up too much. Spoon the crabmeat mixture into the egg halves and sprinkle with additional Old Bay if desired. Garnish with red bell pepper and the remaining green onions, if desired and serve chilled. Makes 24 deviled eggs.