Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 6 hard-boiled eggs, separated | ||
| 2 tbsp. Hy-Vee light mayonnaise | ||
| 1 pinch(es) cayenne | ||
| 1 tbsp. shallots, minced | ||
| 1 tbsp. celery, minced | ||
| ½ tbsp. parsley, chopped | ||
| ½ tbsp. Hy-Vee Dijon mustard | ||
| 2 oz. fully cooked lump crab meat | ||
| 1 tbsp. Hy-Vee Select extra-virgin olive oil | ||
| 2 tbsp. fresh chives, chopped | ||
| 2 slice(s) Hy-Vee bacon, crisp-cooked minced, optional |
Things To Grab
- 2 small bowls
- Fork
- 1 tablespoon
Directions
- Mash yolks with fork. Stir in mayonnaise, cayenne, shallots, celery, parsley and mustard until well blended. Set aside. In another bowl, mix crab, olive oil and chives. Refill whites, using about 1 tablespoon yolk mixture for each egg half. Top with the crab mixture. Chill to blend flavors. Garnish with bacon, if desired.
Nutrition facts
Servings
90 Calories per serving
1/2 egg
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 185mg
- Sodium: 135mg
- Total Carbohydrates: 2g
- Protein: 7g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 6%
0%
Calcium 2%