 |
||||
| 6 | hard-cooked eggs, peeled | 6 | ||
| 1/4 | cup | mayonnaise or salad dressing | 50 | mL |
| 2 | tbsp | finely chopped celery | 30 | mL |
| 2 | tsp | Dijon mustard | 10 | mL |
| 1 | tsp | finely chopped fresh parsley | 5 | mL |
| 1/8 | tsp | each oregano and onion powder | 0.5 | mL |
| Few drops Worcestershire sauce | ||||
| Salt and pepper, to taste | ||||
| 1 | can (6 oz/170g) salad crab meat, drained | 1 | ||
| Garnish (slice of radish, sprigs of fresh dill or slice of stuffed olive) | ||||
 |
||||
| 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 crab meat and mix well. Refill whites with yolk mixture and garnish as desired. Serve immediately or store covered in refrigerator. Use within 3 days. |
||||
 |
||||
| Recipe can be doubled. For perfect hard-cooked eggs, go to the Cooking Techniques section on our website. |
||||