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Crabby Deviled Eggs

 Crabby Deviled Eggs
WHENEVER I serve these eggs, my guests are puzzled by the unique's not the traditional taste of deviled eggs. The surprise ingredient is crab, which makes for a delightful change. -Reginald Davis, Orlando, Florida
12 ServingsPrep/Total Time: 20 min.


  • 12 hard-cooked eggs
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon prepared mustard
  • 2 teaspoons seafood seasoning
  • 1/4 teaspoon pepper


  • Slice eggs in half lengthwise. Remove yolks and set the whites aside.
  • In a small bowl, mash yolks with a fork. Add crab, mayonnaise,
  • relish, mustard, seafood seasoning and pepper; mix well. Stuff or
  • pipe into egg whites. Refrigerate until serving. Yield: 2 dozen.
Nutritional Facts: 1 serving (2 each) equals 129 calories, 9 g fat (2 g saturated fat), 226 mg cholesterol, 280 mg sodium, 2 g carbohydrate, trace fiber, 9 g protein.