Crab Deviled Eggs

It's perfect hard boiled eggs halved and filled with a flavorful filling made from the yolks and crab meat. This is an amped up version of traditional deviled eggs.

4.67 from 3 votes

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Course: Appetizer

Cuisine: American

Prep Time: 20

Cook Time: 15

Servings:

Calories: 147kcal

Equipment

Mixing Bowls

cutting board

Ingredients

8 large eggs
6 oz crab meat
1 tbsp dijon mustard
1 tsp lemon juice
1 tsp hot sauce
4 dashes worcsetershire sauce
1 tsp old bay seasoning
1 tsp dried chives
1/4 cup mayo
salt & pepper to taste

Instructions

Place large eggs in a pot in a single layer. Fill pot with cold water until it covers just over an inch of the eggs. Bring to a boil then cover with a tight fitting lid. Turn off the heat and let sit for 10-12 minutes.
Put the eggs in ice cold water to stop the cooking process and cool the eggs. Once cool enough, peel eggs from the shell.
Cut the eggs in half length wise to create to egg halves. Then using a spoon separate the egg yolks from the egg whites. In a small bowl, collect all of the egg yolks.
In a medium bowl combine dijon, mayo, lemon juice, hot sauce, worcstershire, dried chives, salt, pepper, and egg yolks. With a fork mash yolks and mix well to combine.
Add crab meat to the filling mixture and gently fold to evenly combine. You want to have some lumps of crab meat.
Transfer crab filling to a piping bag with a large tip. If you don't have one, like myself, add filling to a large storage bag and seal removing all the air. Cut a corner of the bag to create a makeshift piping bag. Alternatively you can spoon yolk mixture into the eggs as well.
Pipe filling into the hollow parts of the white halves of the eggs. You can also drag it up to cover the whole egg too.
Place eggs on a large plate or serving platter. Garnish with some more old bay seasoning and parsley or chopped green onions.

Video

Nutrition

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