Crab Deviled Eggs
Elevate your appetizer game with these irresistible Crab Deviled Eggs, a luxurious twist on the classic favorite. Perfectly hard-boiled eggs are filled with a creamy, flavor-packed mixture of silky egg yolks, tender lump crab meat, zesty Dijon mustard, and a hint of Old Bay seasoning for just the right touch of coastal flair. A splash of fresh lemon juice brightens the filling, while a sprinkle of paprika and chopped chives adds a vibrant garnish. Ideal for holiday gatherings, cocktail parties, or fancy brunches, this seafood spin on deviled eggs offers a sophisticated bite that's as elegant as it is delicious. Add this quick and easy recipe—ready in just 30 minutes—to your culinary repertoire for a crowd-pleasing dish full of creamy texture and bold flavors.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 4 oz Lump crab meat (cooked)
- 3 tbsp Mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Lemon juice
- 0.5 tsp Old Bay seasoning
- 1 tbsp Chives (finely chopped)
- 0.25 tsp Paprika (for garnish)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
Instructions
Place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and simmer gently for 10 minutes.
Transfer the boiled eggs to a bowl of ice water and let them cool for 10 minutes. This will make them easier to peel.
Peel the eggs under running water to remove the shells smoothly, then slice each egg in half lengthwise.
Carefully remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving platter, cut side up.
Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and black pepper. Stir until the mixture is creamy and well combined.
Gently fold in the lump crab meat and 2 teaspoons of the chopped chives, being careful not to break up the crab too much.
Spoon or pipe the yolk and crab mixture into the cavities of each egg white half, dividing it evenly among all the eggs.
Garnish the stuffed eggs with the remaining chives and a sprinkle of paprika for color.
Serve immediately or refrigerate until ready to serve. Enjoy!
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 1756 mg | 76% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.2 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 254 mg | 20% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
