Crab Cake Deviled Eggs (Print Version)

Creamy crab-stuffed deviled eggs dusted with Old Bay and chives; quick, elegant appetizer.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Crab Filling

02 - 1/2 cup lump crab meat, picked over for shells
03 - 1/4 cup mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1/2 teaspoon Worcestershire sauce
06 - 1 teaspoon fresh lemon juice
07 - 1 tablespoon finely chopped fresh chives
08 - 1 tablespoon finely diced celery
09 - 1/2 teaspoon Old Bay seasoning, plus extra for garnish
10 - Salt and pepper, to taste

→ Garnish

11 - 1 tablespoon fresh chives, finely sliced
12 - Additional Old Bay seasoning, for dusting
13 - Lemon wedges (optional)

# Directions:

01 - Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to a bowl of ice water. Once cool, peel the eggs and slice in half lengthwise.
03 - Carefully remove yolks and place them in a medium mixing bowl. Set egg whites aside.
04 - Mash yolks with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until smooth.
05 - Gently fold in crab meat, celery, and chives. Season with salt and pepper to taste.
06 - Spoon or pipe the crab mixture into each egg white half, mounding slightly.
07 - Sprinkle with additional Old Bay seasoning and chopped chives.
08 - Serve immediately, with lemon wedges if desired.

# Expert Advice:

01 -
  • This is the kind of appetizer that convinces even "egg skeptics" to go in for seconds.
  • The combination of sweet crab, tangy lemon, and a sprinkle of spice turns plain old deviled eggs into something worth remembering.
02 -
  • Don’t rush the cooling time—it makes all the difference for easy peeling and smooth-looking eggs.
  • Once, I tried folding in the crab too vigorously and ended up with a filling that lost all texture—go gently!
03 -
  • If your filling feels runny, a pinch of extra mashed yolk or a crumb of saltine works wonders to thicken it up without losing flavor.
  • Adding the Old Bay at two stages—in the filling and on top—brings the right level of kick without overwhelming the crab.
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