December 7, 2008

Spicy Crab Deviled Eggs

8 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1 to 2 tsp flavored mustard, such as Dijon-style or horseradish mustard
1 Tbsp finely chopped green onion
1/4 tsp salt
1/4 tsp ground red pepper
1 to 2 Tbsp mango chutney
3 Tbsp mayonnaise or salad dressing
1/2 tsp curry powder
1/2 cup cooked crabmeat

Halve the hard-cooked eggs lengthwise and remove yolks. Place egg yolks, the 1/4 cup mayonnaise, the mustard, green onions, and 1/8 teaspoon each of the salt and red pepper in a quart-size self-sealing, food-safe plastic bag. Seal bag and squeeze to mash the egg yolks and combine the ingredients. Snip one corner of the bag and pipe mixture into egg halves.

Cut up any large pieces of mango chutney. In a bowl, combine the remaining 3 tablespoons mayonnaise, the chutney, curry powder, and remaining salt and red pepper. Gently fold in crabmeat. Top each deviled egg with a spoonful of the crab mixture. Cover and chill eggs up to 2 hours.

Makes 16 appetizers.

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