Name: Wonderful Crab-Stuffed Deviled Eggs Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 6 large eggs; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; 1/2 teaspoon Old Bay seasoning; 1/4 teaspoon Worcestershire sauce; Pinch of salt; Pinch of black pepper; 4 ounces lump crab meat, drained and picked over for shells; 1 tablespoon finely chopped fresh chives; Paprika, for garnish

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Introduction

These wonderful crab-stuffed deviled eggs are a delightful twist on a classic appetizer. Creamy, flavorful, and topped with fresh chives, they make an elegant addition to any gathering or party. The combination of lump crab meat with classic seasonings creates a rich and savory bite.

A close-up of a single deviled egg half on a white plate, placed on a white marbled surface. The egg is cut in half with a smooth white egg white base. The top layer is a creamy yellow yolk mixture, lightly textured and piped or spooned in a small mound. The yolk filling is dusted with a reddish-orange spice powder, likely paprika. On top of the yolk layer are small green chopped chives scattered for color contrast. The lighting is natural, coming from the side, casting soft shadows and highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Old Bay seasoning
1/4 teaspoon Worcestershire sauce
Pinch of salt
Pinch of black pepper
4 ounces lump crab meat, drained and picked over for shells
1 tablespoon finely chopped fresh chives, for garnish
Paprika, for garnish

Instructions

Step 1: Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring water to a rolling boil over high heat.
Step 2: Once boiling, remove the pan from heat immediately, cover, and let stand for 10-12 minutes.
Step 3: Drain the hot water and transfer the eggs to an ice bath for 5 minutes to stop cooking.
Step 4: Carefully peel the cooled eggs and slice each egg in half lengthwise.
Step 5: Gently scoop the yolks into a small bowl and place the egg white halves on a serving platter. Mash the yolks with a fork until smooth.
Step 6: Add mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, salt, and pepper to the mashed yolks. Mix until well combined and creamy.
Step 7: Gently fold in the lump crab meat, being careful not to break up the crab too much.
Step 8: Spoon or pipe the crab yolk mixture back into the egg white halves.
Step 9: Garnish with finely chopped fresh chives and a sprinkle of paprika before serving.

Tips & Variations

Use eggs that are a few days old for easier peeling.
Make sure the crab meat is well-drained to avoid a watery filling.
Adjust the seasonings to suit your personal taste preferences.
For a spicier kick, add a dash of hot sauce to the yolk mixture.
Serve chilled for the best flavor and texture.

Storage

Store leftover crab-stuffed deviled eggs in an airtight container in the refrigerator for up to 2 days. Because of the seafood and mayonnaise, it’s best to consume them fresh. Reheat is not recommended; enjoy chilled or at room temperature shortly after removing from the fridge.

How to Serve

A close-up image of a deviled egg cut in half with a creamy, pale yellow filling piped on top in a swirled pattern, sprinkled with bright red paprika and small chopped green chives, all sitting in a white egg shell half. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat instead of lump crab?

While you can use imitation crab, lump crab meat provides a superior texture and flavor that complements the creamy yolk mixture better. If using imitation crab, be sure it’s well-drained and finely chopped.

How do I prevent the filling from being too watery?

Drain the crab meat thoroughly and avoid over-mixing the yolk filling. Using well-drained crab and balancing the mayonnaise amount will help maintain a thick, creamy filling.