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Crab-Stuffed Deviled Eggs

A gourmet twist on classic deviled eggs, featuring a creamy filling of crab meat and spices, making them a perfect appetizer for any gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup cooked crab meat (ensure it’s halal)
  • 1/4 cup mayonnaise Adjust based on desired creaminess
  • 1 teaspoon Dijon mustard Or to taste
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning Optional
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish
  • Smoked paprika for garnish Optional

Method
 

Preparation
  1. Start by placing the eggs in a pot and covering them with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let them sit for 12 minutes.
  2. Once time is up, transfer the eggs to an ice water bath for about 5 minutes to cool completely. This makes peeling easier!
  3. Once cooled, peel the eggs carefully, and cut them in half lengthwise.
  4. In a mixing bowl, scoop out the yolks and mash them with a fork. Add the crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Mix until well combined.
  5. Spoon or pipe the crab mixture back into the hollow egg whites. Be generous—make them look inviting!
  6. Sprinkle with chopped parsley or chives and a light dusting of smoked paprika, if desired.
  7. Refrigerate for at least 30 minutes before serving to let the flavors meld together.

Notes

For best results, use the freshest eggs possible. Store in an airtight container for up to 2 days. Freeze filling separately from egg whites, thaw overnight to serve.