Asian Deviled Eggs, Vintage Recipe

Naturally Gluten-Free Appetizers

ASIAN DEVILED EGGS

Vintage Recipe

INGREDIENTS

6 Hard-Boiled Eggs, peeled & halved

2 Scallions

1 7oz Can Crabmeat, drained

½ Tsp Dry Mustard

2 Tsp GF Soy Sauce

½ Tsp Sesame Oil

1 Tsp Lemon Juice

½ Cup Sour Cream

¼ Tsp Paprika

 

DIRECTIONS

 

Chop scallions very fine, mix together with dry mustard, soy sauce, oil, lemon juice, and sour cream.  Peel and rinse eggs, slice in half and remove hardened yolk. Place the yolks into a small bowl, and arrange the empty halves on a serving plate.  Mash yolks with fork and blend with crabmeat, add sour cream mixture.  Stuff halved eggs with filling, sprinkle with paprika and refrigerate until served.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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