Crab Deviled Eggs

• Gluten free

• Seafood

  • 8 oz Lump crab meat

• Refrigerated

  • 8 Eggs

• Condiments

  • 1/2 tsp Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 3 tbsp Mayonnaise

• Baking & Spices

  • 1/2 tsp Old bay seasoning

Found on kidscooking.about.com

Description

Ingredients

• 8 eggs
• 3 Tbsp. mayonnaise
• 1 Tbsp. Dijon mustard
• 1/2 tsp. balsamic vinegar
• 1/2 to 1 tsp. Old Bay seasoning, plus more for garnish
• 8 oz. lump crab meat

Directions

• Preparation Place eggs in a large saucepan. Cover with water by a depth of 1 inch.Partially cover, and bring to a rolling boil. Immediately remove from heat and cover completely for 15 minutes (use a timer).Fill a large bowl with ice and cover with water. Transfer cooked eggs to ice bath. Peel eggs under running water.Slice eggs in half lengthwise. Scoop out yolks, transferring to a medium bowl. Add mayonnaise, mustard, vinegar and 1/2 tsp. of Old Bay. Taste, and add more Old Bay if you like. Stir in crab meat. Fill egg white halves with deviled crab mixture. Garnish crab deviled eggs with a sprinkle of Old Bay.Don't Miss: Easy Deviled Eggs with Hot Mustard