Ingredients and Weight:
- 8 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup chopped parsley
- Salt and pepper to taste
- 1/2 cup crabmeat, flaked
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Bring a large pot of salted water to a boil. Add the eggs and cook for 10 minutes.
- Remove the eggs from the heat and place them in an ice bath to stop the cooking process.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and mash them with a fork.
- Add the mayonnaise, sour cream, mustard, lemon juice, parsley, salt, and pepper to the yolks. Mix until combined.
- Fold in the crabmeat.
- Spoon the yolk mixture into the egg white halves.
- Garnish with additional parsley or a sprinkle of paprika.
Nutritional Information:
Calories: 110 per serving
Fat: 8g
Cholesterol: 180mg
Sodium: 150mg
Carbohydrates: 1g
Protein: 7g
Dish Characteristics:
- Creamy and flavorful
- Perfect for parties or appetizers
- Easy to prepare
- Visually appealing
User Comments:
- "These deviled eggs are the best I've ever had!"
- "The crabmeat adds a delicious touch of seafood to the classic deviled egg."
- "These are so easy to make and always a hit with guests."
- "The perfect appetizer for any occasion."
- "I love the addition of parsley for a fresh and vibrant flavor."
Special Precautions and Tips:
- Make sure the eggs are boiled for 10 minutes exactly to prevent them from being overcooked.
- To prevent the filling from becoming watery, do not overmix the yolks.
- If you don't have crabmeat, you can substitute with shrimp, lobster, or tuna.
- For a deviled egg with a bit of a kick, add a dash of cayenne pepper to the filling.
