Crab-Stuffed Deviled Eggs

Crab-Stuffed Deviled Eggs

Makes 24 deviled eggs

The addition of crab meat takes the traditional deviled egg up a notch. The filling is also tasty on crackers or toast.

  • 1 dozen eggs
  • 1/2 teaspoon Old Bay seasoning, more to taste
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 tablespoons cold water
  • 8 ounces cooked crab meat
  • Salt and pepper to taste
  • Paprika (optional)
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Place eggs in a pot large enough to hold them all in a single layer. Cover by 3 inches of cold water and place on the stovetop over high heat. Once the water starts simmering briskly, reduce heat to medium high and cook for 12 minutes. Use a slotted spoon to transfer eggs to a bowl of ice-cold water. Let cool for 5 or 10 minutes, then peel. Slice eggs lengthwise. Remove yolks and place them in a medium bowl. Arrange egg white halves on a rimmed baking sheet.

To prepare the filling, add Old Bay, mayonnaise, mustard and water to yolks and mash. Fold in crab meat. Taste and adjust seasoning. Use two small spoons to scoop filling into egg white halves. Sprinkle with paprika or Old Bay and serve.

Nutritional Info: 
Per Serving:Serving size: 2 halves, 110 calories (70 from fat), 7g total fat, 2g saturated fat, 230mg cholesterol, 190mg sodium, 1g carbohydrate (0g dietary fiber, 0g sugar), 10g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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