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Crab-Stuffed Deviled Eggs

Makes 24 deviled eggs
Time 30 min
The addition of crab meat takes the traditional deviled egg up a notch. The filling is also tasty on crackers or toast.
Ingredients
  • 12 eggs
  • 1/2 teaspoon Old Bay seasoning, plus more for garnish
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 8 ounces cooked crab meat
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Exclusively for Prime members in select ZIP codes.

Method

Arrange large 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.

Bring to a boil, then remove from the heat, cover and set aside for 12 minutes.

Using a slotted spoon, transfer eggs to a bowl of ice water, stirring gently to cool them down.

Once cooled, pat eggs dry and then peel. Slice eggs lengthwise.

Remove yolks and place them in a medium bowl.

Arrange egg white halves on a serving plate.

To prepare the filling, add Old Bay, mayonnaise, mustard and 2 tablespoons cold water, salt and pepper to yolks and mash.

Fold in crab meat.

Use two small spoons to scoop filling into egg white halves.

Sprinkle with paprika or Old Bay and serve.

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.
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  • 12 eggs
  • 1/2 teaspoon Old Bay seasoning, plus more for garnish
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 8 ounces cooked crab meat
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.