DEVIL EGGS, STUFFED EGGS WITH IMATATION CRABMEAT SALAD & TUNA cindyscreolekitchen The next time you do Deviled eggs for a party try stuffing a few with tuna and imitation crabmeat salad its sure to start a delightful conversation. These delicious recipes have been my favorite party go to for years. IMITATION CRABMEAT SALAD 6 eggs 1/2 onion chopped fine 1/2 celery stalk chopped fine 2 tablespoon mustard 2 tablespoon sweet relish 2 tablespoon creole seasoning 1 teaspoon Cayenne pepper 1 tablespoon fresh ground peppercorns 1 lb imitation crabmeat, chopped 1/2 cup diced red onion 1/4 cup sour cream 1 1/2 cups mayonnaise 1/3 cup Italian salad dressing optional 1/2 teaspoon dried oregano optional Boil 6 eggs once eggs are done cool and peel and cut in halfs set aside. In large bowl, combine onion, green pepper, celery and crabmeat. You can use food processor (for no more than 3 seconds) In a separate bowl, mix together sour cream, mayo, salad dressing, lemon juice, oregano, salt and pepper. Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. Use a spoon and fill 4 of the halfs of eggs the other can be filled with deviled eggs mixture or tuna. The extra can be used to stuff Tomatoes. Garnish with parsley. DEVIL EGGS 6 eggs 1 tablespoons mayonnaise, 1 tablespoon thousand island salad dressing 1 tablespoon chopped fresh parsley 1 tablespoon miracle whip 1/2 teaspoon ground mustard or 1 teaspoon GREY POUPON Dijon Mustard 1/8 teaspoon salt stuff olive 1/8 teaspoon pepper or pinch of cayenne pepper garnish with cayenne pepper and parsley In 2-quart saucepan, place eggs in single layer. Add cold water to at least 1 inch above eggs. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. To remove egg shells, crackle shells by tapping gently all over; roll between hands to loosen. Peel, starting at large end. Cut lengthwise in half. (For a different twist, eggs can be cut crosswise in half. Cut a thin slice off the bottom of each egg so it will stand up without falling over.) Transfer yolks to small bowl; mash with fork. Set egg whites aside. Stir mayonnaise, parsley, miracle whip, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. (Use a teaspoon to fill the egg whites and to spread the yolk mixture easily and neatly into the whites.) Cover and refrigerate up to 24 hours TUNA 2 can tuna in water 2 tablespoon onion powder 2 tablespoon garlic powder 2 tablespoon paprika 2 tablespoon creole season 1 tablespoon cayenne pepper 1 tablespoon fresh ground peppercorn 2 tablespoon mayonnaise 1 tablespoon mustard Make sure excess water is pressed out of tuna mix all ingredients together well. Use spoon to fill 4 eggs per tray. The extra can be stuffed into tomatoes. Garnish with olives and Cayenne pepper.
Posted on: Tue, 07 Oct 2014 05:58:38 +0000
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