Crabmeat-Stuffed Egg Halves
Servings: 12 stuffed egg halves
  • 6 hard-boiled eggs, shelled
  • 3/4 cup [190 mL] crabmeat
  • 1/2 cup [125 mL] really finely chopped celery
  • 1 teaspoon [5 mL] dry mustard
  • 1/3 cup [80 mL] mayonnaise
  • Paprika
  • Half shelled hard-boiled eggs lengthwise; delicately remove egg yolks.
  • Into a bowl, well mix together egg yolks, crabmeat, really finely chopped celery, dry mustard and mayonnaise.
  • Evenly stuff egg white halves with egg yolks mixture.
  • Sprinkle stuffed egg halves with paprika, and serve.