Crab Deviled Eggs

5 from 1 vote

Up your deviled egg game with crab deviled eggs. Chopped crabmeat, chives and Old Bay seasoning add a punch of flavor and create elegant presentation.

Course Appetizer

Cuisine American

Servings dozen

Calories 64kcal

Author Lisa B.

Ingredients

6 hardboiled eggs peeled
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1 tablespoon lemon zest
1/2 teaspoon hot sauce
2 teaspoons chopped chives plus more for garnish
4 ounces crabmeat plus more for garnish chopped

Instructions

Cut the hard boiled eggs in half lengthwise, then gently remove the egg yolks to a medium mixing bowl. Set the egg whites aside.
Mash the egg yolks with a fork. Add the mayonnaise, Dijon mustard, Old Bay seasoning, lemon zest, hot sauce and chopped chives. Stir to combine.
Fold in the crab meat. If you have large chunks, you may want to chop the crab meat beforehand into smaller chunks.
Once the crab meat has been incorporated, spoon the egg mixture evenly into the hollowed-out egg white halves. Garnish the top of the eggs with additional chopped crabmeat, chives or parsley if desired.
You can serve these immediately. However, I like to let them chill in the fridge for a couple of hours to allow the mixture to set.

Video

Notes

Storage instructions.

Crab deviled eggs can be made up to two days in advance. Store them in an airtight container to prevent them from drying out and protect them from getting smushed. I recommend placing a layer of paper towels underneath the eggs to absorb any residual moisture.

Deviled eggs can safely sit at room temperature for up to two hours. After that, they need to be moved to the fridge to prevent the formation of bacteria. Consume within three days.

Nutrition