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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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; total fat 8g 12% DV; saturated fat 1g; cholesterol 113mg 38% DV; sodium 119mg 5% DV; potassium -1mg; carbohydrates 1g; fiber -1g -4% DV; sugar 1g; protein 4g 8% DV; exchange other carbs; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg.