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Crab Salad-Stuffed Eggs

crab salad stuffed eggs


12 hard-boiled eggs
8 ounces crab meat
Green onions, carrot and/or celery, chopped very fine
Fresh dill and/or cilantro, cut very fine
Salt and pepper to tasteFor the dressing:
If non-dairy, mashed avocado
If dairy is okay, Greek yogurt
Coconut milk is okay if you like the taste. Use full fat milk or coconut cream.
Dash lemon and/or lime juice. Stir well.A paleo “mayonnaise” can be made with nut oil or light olive oil, an egg and lemon juice. Don’t be afraid to experiment.
Make dressing first and have well chilled. Slice eggs lengthwise. Carefully remove yolks. Set whites aside. Mash yolks in a bowl, slowly adding other ingredients. Stir in dressing a bit at a time until mixture holds together. It should be a firm paste and not gooey. Mix well and spoon into egg whites. Cover and keep cold until ready.Use eggs from pastured hens.
Try tiny amounts of red pepper instead of black.
Tiny amounts of powdered or finely crushed ginger or garlic.
Use fresh herbs from your own garden whenever possible.