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Crab Filled Deviled Eggs

 Crab Filled Deviled Eggs
Whether served as an appetizer or alongside an entree, Karen Conklin's deviled eggs offer a welcomed change of pace. That's because the Santee, South Carolina reader fills them with a creamy combination that includes crabmeat, hot pepper sauce and a dash of cayenne.
16 ServingsPrep/Total Time: 20 min.


  • 8 hard-cooked eggs
  • 3 tablespoons fat-free mayonnaise
  • 2 tablespoons lemon juice
  • 4 teaspoons minced fresh tarragon
  • 1 tablespoon chopped green onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon cayenne pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed


  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and
  • four yolks (discard remaining yolks or save for another use).
  • In a large bowl, mash reserved yolks. Stir in the mayonnaise, lemon
  • juice, tarragon, onion, salt, hot pepper sauce and cayenne. Stir in
  • crab until well combined. Stuff or pipe into egg whites. Refrigerate
  • until serving. Yield: 16 appetizers.
Nutritional Facts: 1 stuffed egg half equals 36 calories, 1 g fat (trace saturated fat), 61 mg cholesterol, 125 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchange: 1 lean meat.