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  • Bettina Applewhite

Crab Deviled Eggs

Deviled eggs are a great crowd pleaser. Add crab to the mix and you've turned deviled eggs into a winner. This little 2 bite appetizer is great to serve while you're waiting for all your guests to arrive. Once you make this for a crowd, they'll be asking for it all the time. So make sure you know what you're doing when you introduce this one.

So let me tell you a secret. I just recently learned how to make deviled eggs. Yes, I'm a girl from the South who doesn't, I mean didn't, know how to naturally make deviled eggs. I would always make them too salty. I mean they would be really, really too salty. Or just plain unflavored. It was laughable how much I messed them up.

So finally I have a weekend with the "aunties". You know a weekend with your older female friends who teach you more than just cooking. They share stories about the "good old days" and their pearls of wisdom about life. And one day one of the aunties showed me the tips for making good deviled eggs. And ever since then I've been making good deviled eggs. Some experiences are just so valuable.

Look at the video here for the best recipe for making hard boiled eggs.

This recipe has very few ingredients because I've been living in the Baltimore area for awhile now. And the Maryland crab cake has only a few ingredients. The point is to be as simple as possible so you can taste and enjoy the flavors of the fresh crab. Don't try to jazz it up with any extra seasonings. Just keep it pure.

Crab Deviled Eggs

Makes 24


12 Hard Boiled Eggs

3/4 Cup Lump Crab Meat, plus extra to top each egg

4 Tbsp Mayo

1 tsp Dijon Mustard


1. Cut eggs in half and remove yolks. Place into a small bowl.

2. With a fork, smash the yolks. Add in mustard, mayo, and crab meat. Combine until well incorporated.

3. Place filling into a ziploc bag and cut off one corner or use a piping bag with a star tip. Fill each egg white with the yolk filling.

4. Top each egg half with additional crab meat. Dust with Old Bay Seasoning and minced chives. Enjoy!


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