Classic deviled eggs get the OLD BAY treatment! Made with hearty lump crab and a generous helping of OLD BAY, this easy appetizer will be gone in no time.
10m
PREP TIME
152
CALORIES
6
INGREDIENTS
Classic deviled eggs get the OLD BAY treatment! Made with hearty lump crab and a generous helping of OLD BAY, this easy appetizer will be gone in no time.
10m
PREP TIME
152
CALORIES
6
INGREDIENTS
Ingredients 6 (2 egg half) Servings
- 6 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 1 tablespoon French's® Classic Yellow Mustard
- 1 teaspoon OLD BAY® Classic Seafood Seasoning
- 4 ounces lump crab meat, divided
- 1 tablespoon chopped fresh parsley
INSTRUCTIONS
- 1 To hard cook eggs, bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs until ready to use.
- 2 Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- 3 Stir in mayonnaise, mustard and OLD BAY until well blended. Gently stir in 1/2 of the crab meat. Spoon or pipe yolk mixture into egg white halves. Top evenly with remaining crab meat, parsley and additional OLD BAY, if desired.
- 4 Refrigerate 1 hour or until ready to serve.
NUTRITION INFORMATION
(per Serving)
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