Description
These crab-stuffed deviled eggs turn a classic appetizer into a luxurious bite. With sweet crab meat folded into a creamy yolk filling, they are perfect for special occasions.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon Worcestershire sauce
- Pinch of salt
- Pinch of black pepper
- 4 ounces lump crab meat, drained and picked over for shells
- 1 tablespoon finely chopped fresh chives, for garnish
- Paprika, for garnish
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat.
- Once boiling, immediately remove the pan from heat, cover, and let stand for 10-12 minutes.
- Drain the hot water and transfer eggs to an ice bath for 5 minutes to stop cooking.
- Carefully peel the cooled eggs. Slice each egg in half lengthwise.
- Gently scoop the yolks into a small bowl. Place the egg white halves on a serving platter.
- Mash the yolks with a fork until smooth.
- Add mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, salt, and pepper to the mashed yolks. Mix until well combined and creamy.
- Gently fold in the lump crab meat, being careful not to break up the crab too much.
- Spoon or pipe the crab yolk mixture back into the egg white halves.
- Garnish with fresh chives and a sprinkle of paprika before serving.
Notes
- For easier peeling, use eggs that are a few days old, not super fresh.
- Ensure crab meat is well-drained to prevent a watery filling.
- Adjust seasonings to your taste.
- These deviled eggs are best served chilled.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 100mg