Chili Crab Deviled Eggs

• Gluten free

• Seafood

  • 1/3 cup Lump crab meat, jumbo

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1 tsp Dijon mustard, grainy
  • 2 1/3 tbsp Hellmann s real mayonnaise
  • 1 tsp Lemon juice
  • 1 tsp Mustard, yellow
  • 3 Squirts sriracha

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 1 dash Paprika

Found on justputzing.com

Ingredients

• 6 large eggs, boiled and peeled
• 2 tbsp Hellmanns Real Mayonnaise
• 1 tsp grainy dijon mustard
• 1 tsp yellow mustard
• ⅓ to ½ cup jumbo lump crab meat
• 1 tsp Hellmanns Real Mayonnaise
• 1 tsp lemon juice
• ½ tsp cayenne pepper
• 1 dash paprika
• A few squirts Sriracha (to taste)

Directions

• Slice your eggs in half, length-wise. Wipe your knife off between each slicing to avoid getting yellow yolk smears all over your egg whites.
• Gently spoon egg yolks into a small bowl.
• Add mustards and mayo to the bowl, and mash with a fork until mixture is smooth and uniformly creamy and yellow. For smoothest results, use a food processor or blender. (I dont like having to clean either of those, so I always just mash by hand.)
• Divide yolk filling evenly between your egg halves (with a spoon, or a piping bag for prettier results). Set aside.
• In another small bowl, mix together your crab, mayo and lemon juice.
• Season with cayenne pepper, paprika, and Sriracha to taste, then mix well. (Some people might prefer their crab mixture to be a little spicier, so its really up to you how much of everything to use here!)
• Spoon crab topping on top of each deviled egg, dividing mixture evenly between the eggs.
• Garnish eggs with some chopped green onions or chives.
• Enjoy!