Crabby Deviled Eggs Recipe

4 1 1
Crabby Deviled Eggs Recipe
Crabby Deviled Eggs Recipe photo by Taste of Home
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Crabby Deviled Eggs Recipe

Read Reviews
4 1 1
Publisher Photo
WHENEVER I serve these eggs, my guests are puzzled by the unique taste...it's not the traditional taste of deviled eggs. The surprise ingredient is crab, which makes for a delightful change. -Reginald Davis, Orlando, Florida
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 12 hard-boiled large 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

Directions

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.
Originally published as Crabby Deviled Eggs in Reminisce July/August 1999, p45

Nutritional Facts

2 each: 129 calories, 9g fat (2g saturated fat), 226mg cholesterol, 280mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.

  • 12 hard-boiled large 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
  1. 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.
Originally published as Crabby Deviled Eggs in Reminisce July/August 1999, p45

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chefcookinvetta User ID: 5596705 203208
Reviewed Dec. 2, 2011

"I made these for Thanksgiving everyone enjoyed, will make them again."

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