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Serves 6


    · 1 carton eggs, hard-cooked
    · 2 (6 ounce) cans crab meat
    · 1/2 cup mayonnaise
    · 1/2 teaspoon cumin
    · 1/2 teaspoon paprika
    · 1 teaspoon pepper
    · 1/2 teaspoon sale
    · 1 Vlasic Baby Dill or Sweet Gherkin pickle, thin sliced, 1 inch long


1. Cool eggs first. Then cut in half lengthwise and remove yolks, keeping whites intact.

2. In a large bowl mash the yokes and crab meat. Mix the mayonnaise, cumin, paprika, pepper and salt. Make sure all ingredients are nice and blended.

3. Stuff mixture into egg whites covering entire top.

4. Place thin slice of Vlasic pickle on top of each egg mixture

Recipe courtesy of celebrity chef Kevin Roberts and Vlasic Pickles


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