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Crab Deviled Eggs

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.
Calories 64kcal


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


  • Cut hardboiled 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 juice, hot sauce and chopped chives. Stir to combine.
  • Fold in crabmeat. If you have large chunks, you may want to chop the crab meat beforehand into smaller chunks.
  • Once the crabmeat has been incorporated, spoon the egg mixture evenly into the hollowed-out egg yolks. Garnish with additional chopped crabmeat, chives or parsley if desired.
  • You can serve immediately. However, I like to let them chill in the fridge for a couple of hours to allow the mixture to set.


Serving: 1egg half | Calories: 64kcal | Carbohydrates: 5.4g | Protein: 3.1g | Fat: 5.4g | Saturated Fat: 1.3g | Sodium: 75mg | Sugar: 0.3g