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Spicy Crab Deviled
Eggs
8 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1 to 2 tsp flavored mustard, such as Dijon-style or horseradish
mustard
1 Tbsp finely chopped green onion
1/4 tsp salt
1/4 tsp ground red pepper
1 to 2 Tbsp mango chutney
3 Tbsp mayonnaise or salad dressing
1/2 tsp curry powder
1/2 cup cooked crabmeat
Halve the hard-cooked eggs lengthwise and remove
yolks. Place egg yolks, the 1/4 cup mayonnaise, the mustard, green
onions, and 1/8 teaspoon each of the salt and red pepper in a
quart-size self-sealing, food-safe plastic bag. Seal bag and squeeze
to mash the egg yolks and combine the ingredients. Snip one corner
of the bag and pipe mixture into egg halves.
Cut up any large pieces of mango chutney. In a bowl, combine the
remaining 3 tablespoons mayonnaise, the chutney, curry powder, and
remaining salt and red pepper. Gently fold in crabmeat. Top each
deviled egg with a spoonful of the crab mixture. Cover and chill
eggs up to 2 hours.
Makes 16 appetizers.
Better Homes & Gardens |
