Free – food and drink recipes

Prep Time: 20 mins

Rest Time: 2 h

Total Time: 20 mins

Ingredients

• 1/4 cup(s) dressing, low-fat mayonnaise-based, divided
• 1 tablespoon scallion(s) (green onions), finely chopped
• 1 1/2 teaspoon mustard, dijon-style
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, cayenne
• 1 1/2 tablespoon mango chutney
• 1/2 teaspoon curry powder
• 1/2 cup(s) crabmeat, cooked
• Suggested garnishes (such as finely chopped sweet pepper, snipped fresh chives, sliced or chopped toasted almonds, cracked black pepper, or paprika) (optional)
• 3 tablespoon dressing, low-fat mayonnaise-based

Preparation

1. Halve the hard-cooked eggs lengthwise and remove yolks. Set whites aside. In a quart-size resealable plastic bag, place egg yolks, the 1/4 cup mayonnaise dressing, the green onion, mustard, 1/8 teaspoon of the salt, and 1/8 teaspoon of the cayenne pepper. Seal bag. Gently squeeze the bag to combine ingredients. Snip off one corner of the bag; pipe egg yolk mixture into egg white halves. (Or, in a small bowl, combine yolks, the 1/4 cup mayonnaise dressing, the green onions, mustard, 1/8 teaspoon of the salt, and 1/8 teaspoon of the cayenne pepper; mash and stir with a fork until well mixed. Spoon into a decorating bag fitted with a star tip; pipe into egg white halves.)
2. Cut up any large pieces of chutney. In a small bowl, combine the 3 tablespoons mayonnaise dressing, the chutney, curry powder, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon cayenne pepper. Gently fold in crabmeat. Top each deviled egg with a spoonful of the crab mixture. Cover and chill for at least 1 hour or up to 2 hours. If desired, garnish with one or more of the suggested garnishes.