Smoked Salmon and Crab Devilled Eggs

Photo by Jim M.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 12

    hard-cooked large eggs

  • 1

    can (6 ounces) crabmeat, drained, flaked and cartilage removed

  • 1/4

    cup chopped smoked salmon

  • 1/2

    cup mayonnaise

  • 1

    green onion, finely chopped

  • 1

    tablespoon finely chopped celery

  • 1

    tablespoon finely chopped green pepper

  • 2

    teaspoons Dijon mustard

  • 1

    teaspoon minced fresh parsley

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 3

    dashes hot pepper sauce

  • 3

    dashes Worcestershire sauce

  • Additional minced fresh parsley

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab,salmon, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well. Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. Yield: 2 dozen.

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