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Crab-Stuffed Deviled Eggs

  • Prep Time: 25 Min
  • Cook Time: 7 Min
  • Servings: 6
  • Recipe Views: 246 Views

Recipe Description: Deviled eggs are a traditional picnic or potluck food that goes with just about anything. That smooth egg white with the creamy filling is a crowd pleaser, but you can take things to the next level with these crab-stuffed deviled eggs. They provide a much richer flavor.

Ingredients

Directions

For a lighter mayonnaise replacement try Greek yogurt or fat free sour cream.

Step 1

Eggs: Place 6 eggs into a pot and cover them completely with cold water. Bring them to a boil, and then turn off the heat. Let them sit in the pot for another 15 minutes before draining the water. You can rinse the eggs with cold water, so they are easier to handle. Peel the eggs and slice the eggs in half. Scoop out the yolk and place the yolk in a separate bowl. Arrange the egg whites on a platter.

Step 2

Crab: Drain the crab and place the crab in the bowl with the egg.

Step 3

Mayonnaise: Measure out the mayonnaise and add to the bowl.

Step 4

Mustard: Add the mustard to the mixing bowl.

Step 5

Lemon juice: Add the lemon juice to the mixture in the bowl.

Step 6

Hot sauce: Add the hot sauce to the bowl. If you would like less of a kick of spice, you can decrease the amount of hot sauce that you put in. You can also increase the amount.

Step 7

Worcestershire sauce: Add in the Worcestershire sauce.

Step 8

Chili powder: Add the chili powder to the mixture. You can substitute this ingredient for cayenne pepper.

Step 9

Old Bay seasoning: Measure out the Old Bay seasoning and add it to the bowl.

Step 10

Mix all the ingredients together in the bowl. Mix lightly so you don’t break up the crab too much. Place a scoop of the mixture into each egg white half. It should be slightly mounded over.

Step 11

Chives: Chop the chives into small bits. Add to the tops of the deviled eggs (as garnish) once filled.

Serving Suggestions

You can serve the eggs right away, but you can also place them in the refrigerator to chill before serving.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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