Spring/Easter Recipes
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¼ cup Light Mayonnaise or Salad Dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish
Classic Deviled Eggs
Lindsey Moffat
Web Design 2
APHS
The filling of this recipe is on the firm side. Add a tad more mayo if you would like it a bit softer.
~Pop out (remove) the egg yolks to a small bowl and mash with a fork.
~
Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
~
Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
~ Cover lightly with plastic wrap and refrigerate for up to one day before serving..
8 ounces lump crab meat
6 hard boiled eggs
3 tablespoons finely chopped celery
4 tablespoons mayonnaise
1 teaspoon dry mustard
1/4 teaspoon salt
1 dash of pepper
1/4 teaspoon parsley flakes
2 dashes oregano
2 dashes garlic powder
1/4 teaspoon Worcestershire sauce
Deviled Crab Eggs
~Remove shells from crab meat.
~Peel eggs and cut lengthwise.
~Remove yolks and put in bowl, mash well.
~Add celery, mayonnaise and seasoning.
~Add crab meat and mix well.
~Stuff egg whites with mixture.
~Chill before serving.
