Crab Rangoon Deviled Eggs
makes 12 deviled egg halves
- 6 hardboiled eggs, peeled, chilled and cut in half
- 2 tablespoons mayonnaise
- 2 tablespoons cream cheese (I used whipped cream cheese)
- 1 6 oz can crab
- 1/4 cup sliced green onions
- salt and pepper to taste
- sriracha to taste
- squeeze of lemon
- sliced green onions to garnish
Remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayonnaise, cream cheese, crab and green onions. Taste and season with salt, pepper and sriracha and a squeeze of lemon. Fill the egg halves with the yolk mixture and top with sliced green onions to garnish. Enjoy immediately.
