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Crab Rangoon Deviled Eggs

Crab Rangoon Deviled Eggs

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Crab Rangoon Deviled Eggs

makes 12 deviled egg halves

  • 6 hardboiled eggs, peeled, chilled and cut in half
  • 2 tablespoons mayonnaise
  • 2 tablespoons cream cheese (I used whipped cream cheese)
  • 1 6 oz can crab
  • 1/4 cup sliced green onions
  • salt and pepper to taste
  • sriracha to taste
  • squeeze of lemon
  • sliced green onions to garnish

Remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayonnaise, cream cheese, crab and green onions. Taste and season with salt, pepper and sriracha and a squeeze of lemon. Fill the egg halves with the yolk mixture and top with sliced green onions to garnish. Enjoy immediately.

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