Deviled Eggs with Spicy Crab
Recipe from Diabetic Living

Crab and chutney on this deviled egg mixture makes this popular appetizer a bit fancy, yet still quick to make and so versatile.


Deviled Eggs with Spicy Crab

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Ingredients
  • 8 
    hard-cooked eggs
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  • 1/4 cup
    mayonnaise or salad dressing
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  • 1 tablespoon
    finely chopped green onion
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  • 1 to 2 teaspoons
    flavored mustard, such as Dijon-style mustard or horseradish mustard
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  • 1/4 teaspoon
    salt
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  • 1/4 teaspoon
    cayenne pepper
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  • 1 to 2 tablespoons
    mango chutney
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  • 3 tablespoons
    mayonnaise or salad dressing
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  • 1/2 teaspoon
    curry powder
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  • 1/2 cup
    cooked crabmeat (about 2-3/4 ounces)
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Directions
1.
Halve the hard-cooked eggs lengthwise and remove yolks. Set whites aside. In a quart-size, self-sealing plastic bag place egg yolks, the 1/4 cup mayonnaise, the green onion, mustard, 1/8 teaspoon of the salt, and 1/8 teaspoon of the cayenne pepper. Seal bag. Gently squeeze the bag to combine ingredients. Snip one corner of the bag and pipe mixture into egg white halves.
2.
Cut up any large pieces of chutney. In a bowl combine the chutney, the 3 tablespoons mayonnaise, curry powder, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon cayenne pepper. Gently fold in crabmeat. Top Makeach deviled egg with a spoonful of the crab mixture. Cover and chill for 1 to 2 hours. Makes 16 appetizers.
Nutrition information
Per serving: Calories 91, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 3 g, Cholesterol 113 mg, Sodium 119 mg, Carbohydrate 1 g, Total Sugar 1 g, Fiber 0 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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