Crab Stuffed Deviled Eggs

From Weight Loss Surgery For Dummies CookbookStage: Soft foods and beyond

Preparation time: 10 minutes
Yield: 16 servings (1⁄2 stuffed egg each)
8 large eggs, hard-boiled and peeled
4 tablespoons light mayonnaise
11⁄2 tablespoons chopped fresh tarrragon
1 tablespoon minced shallot
2 teaspoons lemon juice
1⁄8 teaspoon black pepper
1⁄4 teaspoon hot sauce
One 6.5-ounce can crabmeat, drained
1 Cut eggs in half lengthwise. Scoop yolks into a medium bowl and mash with a fork.
2 Mix in mayonnaise, tarragon, shallot, lemon juice, black pepper, and hot sauce. Mix in
crab.
3 Divide the crab mixture into 16 equal portions and spoon into the cavity of each half
egg white.
Tip: To hard-boil eggs, place eggs into a medium-sized pot and cover with water. Place on
the stove and bring to a boil, then turn off the heat and let the eggs sit in the ho****er for
12 to 15 minutes. Refrigerate eggs until you’re ready to use them.
Per serving: Calories 130 (From Fat 70); Fat 8g (Saturated 2g); Cholesterol 240mg; Sodium 220mg; Carbohydrate
2g (Dietary Fiber 0g); Protein 12g; Sugar 1g.

This sounds delicious.  Thanks for sharing.