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.

Ingredients

• 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

Source: Minoo

Prep time: 30 minutes;  Yields 24

Instructions

Hard boiled the eggs.

Peel and cut the eggs into halves. Empty the yolk into a medium bowl.

Mash the egg yolks with a fork and combine with all the chopped red peppers and crab meat.

In a small bowl, combine lemon juice, mayonnaise, mustard, cumin, paprika, salt and pepper and mix well.

Add the seasonings to the egg yolk mixture and mix well.

Scoop the mixture back onto the egg halves, mount high. Sprinkle with chopped parsley and paprika. Chill in the refrigerator before serving.