Deviled Eggs with Curried Crab

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  • Makes: 16 servings
  • Prep: 20 mins
  • Chill: 1 hr to 2 hrs

Deviled Eggs with Curried Crab

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5.0 by 1 people

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Directions

  1. Halve the hard-cooked eggs lengthwise and remove yolks. Set whites aside. In a quart-size resealable plastic bag combine egg yolks, the 1/4 cup mayonnaise dressing, the green onion, mustard, 1/8 teaspoon of the salt, and 1/8 teaspoon of the cayenne pepper. Seal bag. Gently squeeze the bag to mix ingredients until smooth. Snip off one corner of the bag; pipe egg yolk mixture into egg white halves. (Or in a small bowl combine egg yolks, the 1/4 cup mayonnaise dressing, the green onion, mustard, 1/8 teaspoon of the salt, and 1/8 teaspoon of the cayenne pepper; mash and stir with a fork until well mixed. Spoon into a decorating bag fitted with a star tip; pipe into egg white halves.)
  2. Cut up any large pieces of chutney. In a small bowl combine chutney, the 3 tablespoons mayonnaise dressing, curry powder, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon cayenne pepper. Gently fold in crabmeat. Top each deviled egg with a spoonful of the crab mixture. Cover and chill for at least 1 hour or up to 2 hours. If desired, garnish with desired garnishes. Makes 16 appetizers.

From the Test Kitchen

The egg yolk mixture may be made a day ahead and stored, covered, in the refrigerator. Wrap and store egg white halves separately.

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Nutrition Facts (Deviled Eggs with Curried Crab)

  • Per serving:
  • 70 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 113 mg chol. ,
  • 142 mg sodium ,
  • 2 g carb. ,
  • 4 g pro.
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