Crab stuffed deviled eggs –Deviled eggs are a classic appetizer that can be made in countless ways, but adding crab to the mix elevates them to a whole new level. This crab-stuffed deviled eggs recipe is perfect for gatherings, parties, or even as a delightful snack at home. The creamy filling combined with the unique flavor of crab creates a delightful treat that is sure to impress. Let’s dive into the recipe!
Crab-Stuffed Deviled Eggs
This recipe combines the traditional flavors of deviled eggs with sweet crab meat, resulting in a delicious and sophisticated dish.
Ingredients
- 6 large eggs
- 1 cup lump crab meat, drained
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons fresh chives, chopped (for garnish)
Instructions
- Start by hard boiling the eggs. Place them in a pot, cover with cold water, and bring to a boil. Once boiling, cover the pot and remove it from heat, letting the eggs sit for 10-12 minutes.
- After the eggs have finished cooking, transfer them to a bowl of ice water to cool for about 5 minutes. Then, peel the eggs under cool running water.
- Once peeled, cut the eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Set the egg whites aside.
- Add the crab meat, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper to the bowl with the egg yolks. Mash everything together until the mixture is well combined and creamy.
- Carefully spoon or pipe the crab mixture back into the egg whites, filling them generously.
- Garnish with chopped chives for an elegant touch.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
These crab-stuffed deviled eggs are not only delicious but also visually appealing, making them an ideal appetizer for any occasion. Serve them at your next gathering and watch them disappear quickly!