Description
A gourmet twist on classic deviled eggs, featuring a creamy filling of crab meat and spices, making them a perfect appetizer for any gathering.
Ingredients
Scale
- 6 large eggs
- 1 cup cooked crab meat (ensure it’s halal)
- 1/4 cup mayonnaise (Adjust based on desired creaminess)
- 1 teaspoon Dijon mustard (Or to taste)
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning (Optional)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
- Smoked paprika for garnish (Optional)
Instructions
- Start by placing the eggs in a pot and covering them with cold water. Bring to a boil over medium heat, then cover and remove from heat. Let them sit for 12 minutes.
- Once time is up, transfer the eggs to an ice water bath for about 5 minutes to cool completely. This makes peeling easier!
- Once cooled, peel the eggs carefully, and cut them in half lengthwise.
- In a mixing bowl, scoop out the yolks and mash them with a fork. Add the crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Mix until well combined.
- Spoon or pipe the crab mixture back into the hollow egg whites. Be generous—make them look inviting!
- Sprinkle with chopped parsley or chives and a light dusting of smoked paprika, if desired.
- Refrigerate for at least 30 minutes before serving to let the flavors meld together.
Notes
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 120
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 200 mg
Keywords: Crab Stuffed Deviled Eggs