Deviled Eggs Supreme
Appetizers
From Locust Valley parents' council's 1983 cookbook (1983)
Recipe by: Ann MacArthur
Ingredients
• 1 doz. eggs
• 1 4 oz can crabmeat flakes
• 1/2 tsp each curry powder & dry mustard
• 1 tsp Worcestershire sauce
• salt and pepper to taste
• mayonnaise
Instructions
• Hard boil the eggs; peel at once. Cut in halves.
• Mash yolk in a bowl. Add curry powder, dry
• mustard, salt, pepper and Worcestershire.
• Blend in crab flakes; then add mayonnaise to
• desired consistency - moist but not loose. Fill
• a the whites with this mixture and garnish with
• caper, pimento or black olives, and a dash of
• paprika.
Original Recipe Scan
This recipe was transcribed from an original church cookbook. View the original scan below: