Crab and chutney on top of the deviled egg mixture make these appetizers doubly delightful. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Halve the hard-boiled eggs lengthwise and remove yolks. Set whites aside. In a quart-size, self-sealing plastic bag place egg yolks, 1/4 cup mayonnaise (or salad dressing), green onion, mustard, 1/8 teaspoon salt and 1/8 teaspoon cayenne. Seal bag. Gently squeeze the bag to combine ingredients. Snip one corner of the bag and pipe mixture into egg white halves.

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  • Cut up any large pieces of chutney. In a bowl, combine chutney, the remaining 3 tablespoons mayonnaise (or salad dressing), curry powder, the remaining 1/8 teaspoon each salt and cayenne. Gently fold in crabmeat. Top each deviled egg with a spoonful of the crab mixture. Cover and chill for 1 to 2 hours.

Nutrition Facts

91 calories; 8 g total fat; 113 mg cholesterol; 119 mg sodium. 1 g carbohydrates; 4 g protein; Full Nutrition