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Close-up of perfectly prepared Crab Deviled Eggs, topped with paprika and chives.

Crab Deviled Eggs

Adding crab instantly made these deviled eggs feel more celebratory and perfect for special occasions. This recipe offers a seafood twist on a classic appetizer.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Seafood
Servings 12 halves

Equipment

  • Knife
  • Mixing Bowl

Ingredients
  

  • 6 hard-boiled eggs
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 cup cooked crab meat, finely chopped
  • 1 Lemon juice to taste
  • 1 salt to taste
  • 1 pepper to taste

Instructions
 

  • Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks.
  • Place the yolks in a mixing bowl. Mash the yolks with the mayonnaise and Dijon mustard until smooth.
  • Stir in the chopped crab meat and add a small squeeze of fresh lemon juice.
  • Season the mixture lightly with salt and pepper.
  • Spoon or pipe the filling back into the hollowed egg whites. Refrigerate the filled eggs for at least 30 minutes before serving.

Notes

By Grace Williams, Contributor at Recipes by Betty.
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