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Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell Photo by: Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell

High Society Deviled Eggs

Southern Living APRIL 2011

  • Yield: Makes 2 dozen

Ingredients

  • 12 large eggs
  • 1/3 cup fat-free Greek yogurt
  • 2 ounces 1/3-less-fat cream cheese
  • 1/2 cup cooked fresh lump crabmeat
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons fresh tarragon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Cooked fresh crabmeat
  • Watercress

Preparation

1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.

2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.

3. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 8 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with cooked fresh crabmeat and watercress. Serve immediately, or cover and chill 1 hour before serving.

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