Crab-Stuffed Deviled Eggs
12 eggs, hard-cooked, cooled
2 cans (6 ounces each) crabmeat
½cup mayonnaise
½ teaspoon cumin
½ teaspoon paprika
1 teaspoon pepper
1/2 teaspoon salt
1 baby dill or sweet gherkin pickle, thin sliced, 1 inch long
Cut eggs in half lengthwise and remove yolks, keeping whites intact. In a large bowl mash the yokes with the crabmeat. Mix in mayonnaise, cumin, paprika, pepper and salt until blended. Stuff mixture into egg whites covering entire top.
Top each with a thin pickle slice.
Serves six.
Vlasic Pickles
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