Stuffed Eggs

Name: Stuffed Eggs
Yield: 4 servings
Cuisine: American
Ingredients: 12 hard-boiled eggs; 1 c. finely chopped celery; 1/3 c. sour cream; 1 or 2 Tbsp. lemon juice; 1/2 tsp. salt; 2 (6 oz.) cans crabmeat, flaked; 2 or 3 Tbsp. finely chopped green pepper; 3 Tbsp. French dressing; 1/4 tsp. celery salt; pepper and Tabasco sauce to taste

Eats Now Editorial Team · General

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Stuffed Eggs – a delicious recipe with eggs, celery, sour cream, lemon juice, salt, cans crabmeat. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

12 hard-boiled eggs
1 c. finely chopped celery
1/3 c. sour cream
1 or 2 Tbsp. lemon juice
1/2 tsp. salt
2 (6 oz.) cans crabmeat, flaked
2 or 3 Tbsp. finely chopped green pepper
3 Tbsp. French dressing
1/4 tsp. celery salt
pepper and Tabasco sauce to taste

1
Halve eggs. Remove yolks and mash. Combine with all other ingredients. Mix well. Fill egg whites. Chill.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 hard-boiled eggs, 1 c. finely chopped celery, 1/3 c. sour cream, 1 or 2 Tbsp. lemon juice, and more.

Yes, Stuffed Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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