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Crab Deviled Eggs Crab Deviled Eggs 0 Makes: 12 servings 12 hard cooked eggs 1 (6 oz.) can crabmeat 1/3 cup mayonnaise 1/4 cup FRENCH'S® Classic Yellow® Mustard 1 Tbsp. FRANK'S RedHot® Slammin' Sriracha® Hot Sauce 3 green onion Spoon or pipe leftover filling onto crackers or endive leaves for a delicious appetizer or snack.
24 200

Crab Deviled Eggs

Makes: 12 servings
Prep Time: 25 min
User Rating:

Ingredients

  • 12 hard cooked eggs,peeled and halved lengthwise
  • 1 (6 oz.) can crabmeat,drained
  • 1/3 cup mayonnaise
  • 1/4 cup FRENCH'S® Classic Yellow® Mustard
  • 1 Tbsp. frank's redhot® Slammin' Sriracha® Hot Sauce
  • 3 green onion,chopped

Directions

REMOVE egg yolks, reserving egg whites.

LIGHTLY mash egg yolks in small bowl. Stir in remaining ingredients.

SPOON or pipe into egg whites. Garnish with paprika, if desired. Refrigerate until ready to serve.

- Tips

Spoon or pipe leftover filling onto crackers or endive leaves for a delicious appetizer or snack.

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Crab Deviled Eggs

Net Wt.: ????

Nutrition Facts
Serving Size: ??? Makes:
Amount Per Serving % DV*
* Percent Daily Values (DV) are based on 2,000 calorie diet.
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