3 tablespoons butter, soft
6 hard-boiled eggs
2 tablespoons mayonnaise
1 tablespoon low-carb ketchup
1 teaspoon lemon juice
2 ounces cleaned and finely flaked crabmeat
salt to taste
freshly ground black pepper to taste
Peel and cut eggs lengthwise once they have cooled. Scoop out yolks. Set whites on a plate and prepare the yolk mix.
Put the yolks in a mixing bowl and combine the other ingredients. Mix well. For the smoothest filling, press the mixture through a sieve.
Fill the eggs with a teaspoon of the mixutre, creating a smooth mound.
Refrigerate until ready to use.
Carb count: 0.9 gram per serving. Serves Six.
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