Crab Deviled Eggs

5 from 1 vote

These deviled eggs are for seafood lovers! Filled with and topped with fresh crab, these are perfect for Easter, Christmas, or any gathering.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings deviled eggs

Calories 81kcal

Author Marlynn Schotland

Ingredients

6 large eggs
½ cup cooked crab meat, shredded, plus more for garnish
¼ cup mayonnaise
1 Tablespoon finely diced red onion
1 Tablespoon olive oil
1 Tablespoon Dijon mustard
½ Tablespoon lemon juice
1 teaspoon Old Bay Seasoning or paprika
kosher salt and ground black pepper, to taste
Optional: chopped chives for garnish

Instructions

Make the hard-boiled eggs

You can use our pressure cooker 5-5-5- method, or make the eggs on the stove.
Fill a medium or large pot of water with about two inches of water. Gently place the eggs in. Bring the water to a boil, then turn off the heat. Cover, and let the eggs sit for 15 minutes.
At around the 13 minute mark, make an ice bath in a large bowl. After 15 minutes, transfer the eggs carefully to the ice bath and let them sit in the ice water bath for 5 minutes. Peel the eggs.
Slice each egg in half. Using a spoon, carefully lift the egg yolks out of the centers and place the yolks in a large bowl. Set the egg white halves aside on a plate.

Make the deviled egg filling

To the bowl with the egg yolks, add the cooked crab meat, mayonnaise, red onion, olive oil, Dijon mustard, lemon juice, Old Bay Seasoning (or paprika). Use a fork to mash the eggs and mix all of the ingredients together until fully combined. Salt and pepper to taste.
Spoon about a tablespoon of filling into each egg white half. Or, place the filling into a pastry bag and pipe into each egg white half.
Garnish each deviled egg with a little extra crab meat and chopped chives.

Notes

Makes 12 deviled eggs.

Hard-boiled eggs: we prefer to make them in the Instant Pot or Ninja Foodi using this 5-5-5 method recipe. But if you don't have an electric pressure cooker, the stovetop instructions here will work, too. The ice bath helps make it easier to peel the eggs, but you can skip this step if you wish.

Crab: If you have fresh caught crab, follow these instructions for cooking and cleaning Dungeness crab. Whether you have fresh caught crab or store-bought crab meat, be sure to gently squeeze excess liquid from the crab meat before adding it into the filling.

Storage: Store deviled eggs in an airtight container in the refrigerator for up to 2 or 3 days.

Nutrition