Crab Filled Deviled Eggs Recipe

By barbell

Ingredients

• 8 hard-cooked eggs
• 3 tablespoons fat-free mayonnaise
• 2 tablespoons lemon juice
• 4 teaspoons minced fresh tarragon
• 1 tablespoon chopped green onion
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon cayenne pepper
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Details

Servings 16
Adapted from tasteofhome.com

Preparation

Step 1

Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
In a large bowl, mash reserved yolks. Stir in the mayonnaise, lemon juice, tarragon, onion, salt, hot pepper sauce and cayenne. Stir in crab until well combined. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 16 appetizers.