crab stuffed deviled eggs
(2 ratings)
These are great deviled eggs. They have great taste. Feel free to use lump crab meat or imitation crab. This recipe assumes you have hard-boiled eggs already prepared.
Blue Ribbon Recipe
Oh, these are not your ordinary deviled eggs. They're super decadent. Crabmeat adds a nice texture to the filling. These deviled eggs are creamy and filled with crab. An easy recipe if you want to jazz up deviled eggs.
— The Test Kitchen
@kitchencrew
(2 ratings)
yield
12 serving(s)
prep time
15 Min
method
No-Cook or Other
Ingredients For crab stuffed deviled eggs
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12hard-boiled eggs, peeled
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250 gcrabmeat, fresh, canned, frozen, or imitation (8 oz)
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1/3 cmayonnaise, of your choice
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2 Tbspfresh dill, chopped, plus for garnish
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2 tsplemon pepper
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2 tspDijon mustard
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1 tspprepared horseradish
How To Make crab stuffed deviled eggs
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1For the crab meat, after you drain can place that in a shallow bowl. Check for and remove any shell fragments. Then flake it apart with a fork. If using imitation crab (crab sticks, my preference), chop the sticks into 1/4 inch pieces and crumble them with your hands. -
2Slice the eggs in half lengthwise. Remove the yolks to a mixing bowl.
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3Mash the yolks with a fork. Place the whites on a serving tray, flat side up. Eggs, yolks, and crab are all prepped.
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4Add the yolks to the crab meat and add the remaining ingredients.
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5Mix together well.
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6Spoon mixture into the egg whites.
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7Top each egg with additional dill for garnish, as desired. Chill for an hour. Serve and enjoy.
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