In the Gilmore Park Church Community Kitchen, Minoo shared 3 recipes which she got her inspiration from Woman’s Health Magazine.
The first recipe is Deviled Eggs with Crab. This is great as appetizer. Nanzaro fell in love with Deviled Eggs while he was at his Air Cadet summer camp last year. He told me he ate like 6 eggs every day during the camp.
- 12 extra large eggs
- 1 red pepper, diced
- 1 cup of finely chopped crab meat
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- 2 pinches of cumin and paprika
- salt and pepper to taste
Prep time: 30 minutes; Yields 24