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Deviled Eggs with Crab Meat

These deviled eggs are made and served with the holiday dinners. They're too special to make often.


  • 6 hard-cooked eggs, peeled
  • 4 Tbsp. mayonnaise or salad dressing
  • 2 Tbsp. finely chopped celery
  • 2 tsp. Dijon mustard
  • 1 tsp. finely chopped parsley
  • 1/8 tsp. each oregano and onion powder
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  • Few drops of Worcestershire sauce
  • Salt and pepper, to taste
  • 1 can (6 oz.) salad crab meat, drained


Cut eggs in half lengthwise. Remove yolks. With fork, mash yolks, add mayonnaise, celery, mustard, parsley, oregano, onion powder, Worcestershire sauce, salt and pepper. Add the crab meat and mix well. Refill white with yolk mixture and garnish as desired. Serve immediately or store covered in refrigerator until ready to serve. Use within 3 days.

Variations I've used: Chopped imitation crab meat, salmon or tuna (albacore).

Garnish suggestions: Slice of radish, slice of olive, slice of stuffed olive, or sprig of fresh dill

By Connie from Cotter, AR

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