I love eggs. I like 'em boiled, fried, poached and scrambled :) I've never made Deviled Eggs before, so I searched and found recipes online but, since I don't like mayonnaise, I omitted it and used a less fattening substitute. I experimented more, I added crab meat. It turned out really well, tastes great so I am sharing the recipe to you. I hope you will like it.
DEVILED EGGS with CRAB MEAT
(without mayonnaise)
Ingredients:
4 hard boiled eggs
5 tablespoons minced crabmeat
6 teaspoons light sour cream
1 tablespoon mustard
1 tablespoons sweet pickle relish
fine salt to taste
paprika, for garnishing
fresh parsley leaves, chopped, for garnishing
Directions:
- Boil eggs.
- Drain and peel off the shells.
- Cut all 4 eggs in half length-wise, and remove the cooked yolk (yellow part), set in a bowl. Set the cooked egg whites aside.
- Using a fork or a spatula, break the cooked egg yolks into small pieces, add the crab meat, light sour cream, mustard and sweet pickle relish. Add a sprinkle of salt or to your taste. Mix well.
- Scoop a teaspoon (or more if you like) of the mixture and place in each egg white. Sprinkle paprika and fresh parsley leaves.
- Store covered in the refrigerator. Serve cold.
Deviled Eggs originated in Rome. Very popular in all of Europe and the United States with so many variations. I will make variations from Sweden, Hungary, Germany and France very soon.
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