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crab deviled eggs

Crab Deviled Eggs

Serves: 6

Hands On Time: 

Total Time: 


8 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons dill pickle relish
2 teaspoons Old Bay seasoning
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3/4 cup crabmeat, picked
Fresh chopped chives, for serving


In a medium saucepan, arrange the eggs in a single layer and cover with cold water by one inch. Bring the water to a boil, then immediately remove from the heat. Let the eggs to sit in the hot water for 8 minutes, then transfer to a bowl of ice water. Let cool for 5 minutes, then peel and discard shells. Cut the eggs in half lengthwise and carefully scoop out the yolks. Save the whites for serving.

In a food processor, combine the mayonnaise, mustard, relish, Old Bay, black pepper, cayenne, 2 tablespoons crabmeat and the yolks. Process until the mixture is completely smooth, about 1 minute. Transfer to a medium bowl and fold in 1/2 cup more crabmeat. Season to taste with additional Old Bay. 

Transfer the filling to a zipper-lock bag or a piping bag fitted with a plain tip. If using a zipper-lock bag, cut off one of the bottom corners. Pipe the filling into the empty egg whites. Refrigerate for 30 minutes or until ready to serve.

Top the eggs with the remaining crabmeat and sprinkle with chives. Serve.

Photo: Ramona King

About the recipe

Deviled eggs can find their way into just about any spread for entertaining. For a fun, particulary festive twist on a classic, try mixing in crabmeat and seafood seasoning. The richness of the egg can take the additional salt and heat, coming together in a mash-up of deviled eggs and crab salad.