Crab Deviled Eggs
The perfect appetizer for summer entertaining - this elevated deviled eggs recipe combines fresh crab with classic deviled egg ingredients. Learn how to make deviled eggs with a gourmet twist that will impress your guests and elevate your appetizer game.
Ingredients
12 Eggland's Best Hard-Cooked Peeled Eggs
6 ounces crabmeat, drained, flaked and cartilage removed
1/2 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
Additional minced fresh parsley
Preparation
- Cut eggs in half lengthwise. Remove yolks; set whites aside.
- In a bowl, mash the yolks until smooth. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.
- Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 Each |
|---|---|
| Calories | 141 |
| Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 176mg |
| Sodium | 260mg |
| Carbohydrates | trace |
| Dietary Fiber | trace |
| Protein | 3g |
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