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.
- 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