Crabmeat Deviled Eggs
Elevate your appetizer game with these irresistible Crabmeat Deviled Eggs—a luxurious twist on the classic party favorite! Featuring velvety egg yolks blended with tangy Dijon mustard, creamy mayonnaise, and the zing of fresh lemon juice, this recipe is bursting with flavor. The rich addition of tender lump crabmeat and a dash of Old Bay seasoning takes these deviled eggs to gourmet heights. Topped with a sprinkle of smoky paprika and finely chopped green onion, these bite-sized delights are as elegant as they are delicious. Perfect for holidays, brunches, or upscale gatherings, these chilled, protein-packed treats are sure to impress. Ready in just 25 minutes and easy to prepare, Crabmeat Deviled Eggs are the ultimate combination of indulgence and simplicity.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 0.5 teaspoon old bay seasoning
- 4 ounces fresh crabmeat
- 1 tablespoon green onion, finely chopped
- 0.25 teaspoon paprika
- 0.25 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Place the eggs in a single layer in the bottom of a large saucepan. Add enough cold water to cover the eggs by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid, remove it from the heat, and let the eggs sit for 10 minutes.
Using a slotted spoon, carefully transfer the eggs to a large bowl of ice water and let them cool for at least 5 minutes.
Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium-sized mixing bowl. Arrange the egg whites cut-side-up on a serving platter.
Use a fork to mash the yolks into a fine crumble. Add mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, black pepper, and green onion to the mashed yolks, mixing thoroughly until smooth.
Gently fold in the crabmeat, making sure not to break up the lumps too much.
Using a spoon or a piping bag, fill each egg white half with the crab-egg mixture, mounding slightly.
Lightly sprinkle the tops with paprika for garnish.
Refrigerate the deviled eggs for at least 20 minutes before serving to allow the flavors to meld.
Serve chilled and enjoy!
Nutrition Facts
Calories |
874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 2544 mg | 111% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 295 mg | 23% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 789 mg | 17% | |
*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.
