Crabmeat-Stuffed Eggs


Source: Miriam Cunningham (1973)
Prep time: 10 minutes

Ingredients

8
hard-cooked eggs (cut lengthwise into halves)
1 c
well-drained crabmeat, flaked (use fresh lump crabmeat, frozen, thawed or canned)
1⁄2 c
mayonnaise
1 t
onion (minced)
1⁄2 t
paprika
16
little parsley sprigs

Instructions

Take yolks out of eggs. Rice the yolks and set aside. Fill whites with crabmeat stirred with mayonnaise, onion and paprika. Sprinkle riced egg yolks over each egg and garnish each top with a parsley sprig.