Crab, fresh lemon juice and dill elevate the lowly but lovable deviled egg to gourmet fare.
1 dozen eggs, boiled
1 can crab meat or shrimp, or 1/4 pound Krab, cut in 1/2" pieces
Juice of 1 small lemon
1/4 cup celery, chopped very fine
Salt & Pepper to taste
4 Tbsp. Litehouse® Instantly Fresh Parsley
1 cup Litehouse® Dilly Dip
Peel boiled eggs and cut in half. Scoop out yolks. Press with fork until well mashed. Mix with Litehouse® Dilly Dip, lemon juice, celery and crab or shrimp. Fill egg whites. Sprinkle with Litehouse® Instantly Fresh Parsley. Makes 24.
Save the mess: Put egg yolks and all ingredients directly into a large zip lock bag. Squish around until thoroughly mixed; cut a corner of the bag and squeeze into egg whites. Throw the bag away for easy clean up!