Makes 24 deviled eggs
The addition of crab meat takes the traditional deviled egg up a notch. The filling is also tasty on crackers or toast.
1 dozen eggs
1/2 teaspoon Old Bay seasoning, more to taste*
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons cold water
8 ounces cooked crab meat
Salt and pepper to taste
Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel. Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a rimmed baking sheet.
To prepare the filling, add Old Bay, mayonnaise, mustard and water to yolks and mash. Fold in crab meat. Taste and adjust seasoning. Use two small spoons to scoop filling into egg white halves. Sprinkle with paprika or Old Bay and serve.
Per serving (2 deviled egg halves/76g-wt.): 110 calories (70 from fat), 7g total fat, 2g saturated fat, 10g protein, 1g total carbohydrate (0g dietary fiber, 0g sugar), 230mg cholesterol, 200mg sodium
*Old Bay Seasoning Ingredients: Celery Salt (Salt, Celery Seed), Spices (Including mustard, Red Pepper, Black Pepper, Bay [Laurel] Leaves, Cloves, Allspice [Pimento], Ginger, Mace, Cardamom, Cinnamon) and Paprika.