4
Like crab dip in devilled egg form, these will disappear in record time.
6 eggs
1/4 cup mayonnaise
1/2 tsp Dijon mustard
1/4 cup crabmeat
2 tbsp chopped dill, (plus a sprig of dill for topping)
2 tsp lemon juice
1 tsp lemon zest
twist of slice lemon
PLACE eggs in a single layer in a pot and add enough cold water to cover by 1 in. Boil, then reduce heat to medium-low and simmer for 10 min. Immediately drain and rinse with cold running water to cool eggs completely. Peel eggs, then cut each in half lengthwise.
SCOOP yolks into a bowl then mash. Stir in mayo and Dijon. Stir in crabmeat, dill, lemon juice and lemon zest. Fill a piping bag or a small plastic freezer bag with yolk mixture, then cut off a corner. Pipe into egg whites. Top with a sprig of dill and a twist of sliced lemon.
Calories 151, Protein 7g, Carbohydrates 1g, Fat 13g, Sodium 155mg.
Excellent source of vitamin B12.
Preparation tips: