Crab Deviled Eggs
A good deviled egg recipes is a must have whether it’s for a simple get together or a holiday meal. Impress your guests with these creamy Crab Deviled Eggs. This simple seafood spin on the classic adds little lumps of crab meat, and gives a tiny hint of heat with delicious dill flavor to the filling.
My kids love deviled eggs– love as in if there’s one left someone might be getting a fork in their hand if they’re grabbing for it and they’re over their allotted amount.
Seriously. I have to police the egg plate.
And while I may chastise them for their table manners where deviled eggs are concerned, and because well it’s never acceptable to accidentally on purpose poke anyone’s out stretched hand with a fork (let alone your brother’s), I do understand the impulse.
And that’s just over our regular deviled eggs. A little bit of yolk, mayo, mustard, and one or two secret spices. Add in some extras and include some Seafood and their brains can’t even compute the magnitude of flavor.
They can only taste, and let out the odd uncontrollable grunt or moan. High praise indeed from my group of generally chatty Cathy’s at the dinner table.
Make a batch of these crab stuffed deviled eggs for yourself so you too can see what all the fuss is about!
Ingredients Needed
These crab deviled eggs have a longer list of ingredients than the classic version, but nothing super expensive or hard to find.
You’ll need:
- Eggs – This recipe calls for 18 hard boiled eggs. You’ll use all the whites to fill, but only 10-12 of the yolks in the filling.
- Crab – We use imitation crab meat in these, but you could also spring for real crab. However I wouldn’t use canned crab as it can taste overly ‘fishy’.
- Shallots – Finely minced shallots because nobody wants giant crunchy chunks, but instead the subtle flavor they give the filling.
- Celery – Finely minced
- Mayonnaise – Be sure to use real mayonnaise, not miracle whip, and a brand whose flavor you like and enjoy.
- Relish – Specifically dill pickle relish, NOT sweet pickle relish.
- Mustard – Dijon mustard
- Lemon Juice – A little splash of lemon juice balances the flavors out nicely. You can use fresh or the bottled variety in this recipe.
- Horseradish – Prepared horseradish
- Sriracha
- Seasonings – A blend of dried dill weed, salt, and pepper season the filling, and a bit of smoked paprika gets sprinkled on top for the perfect finish.
Once you’ve gathered all your ingredients you’re ready to whip up a batch of these creamy crab deviled eggs.
How To Make
Making deviled eggs is pretty easy, and that’s true even for this fancier sounding version with some seafood.
Start by peeling your cooled hard boiled eggs and slicing them all evenly in half lengthwise. Pop the yolks out of all the egg whites.
Transfer 10-12 of the yolks to a mixing bowl, and discard the rest. Arrange all of the egg whites to a serving platter.
To the mixing bowl with the egg yolks add all of the remaining ingredients, except for the garnish. Stir everything together until it’s evenly combined.
This is where your personal preference is going to come into play in deciding if the filling is too thick for you or perfect. If you find it to be too thick, thin it out by adding a touch more mayo and a drop of mustard. Not too much though because you don’t want it runny.
Spoon the filling into the egg whites until all are filled and you’ve used all the filling.
Carefully place the tray in the refrigerator and let the eggs chill for 20 minutes. Just before serving sprinkle them with a bit of smoked paprika and dried dill weed.
That’s all there is standing between you and a delicious creamy crab deviled egg!
Storing
Leftover crab deviled eggs can be stored in an airtight container in the refrigerator for up to two days.
Can These Be Made Ahead Of Time?
Yes. Crab deviled eggs can be made up to two hours ahead of time and stored in the refrigerator until ready to serve.
TIPS & TRICKS
- Don’t like shallots? You can substitute red onion instead.
- Be sure to finely mince the onion and celery before adding it to the filling.
- You can substitute real crab meat for the imitation, just don’t used the canned kind as it can be overly ‘fishy’ tasting. Make sure the crab is completely drained before flaking and adding it to the filling.
- These can be made up to two hours ahead of time and refrigerated until you’re ready to serve them. However, don’t add the garnish until just before serving.
Other Unique Deviled Egg Recipes
Update a classic side dish with a delicious seafood twist. Served topped with a sprinkle of dried dill and a dash of savory smoked paprika. It’s a great update to a traditional recipe that really makes it something special.
Just make sure someone else isn’t moving to fork one onto their plate at the same time as you are!
Looking for other unique deviled egg recipes to enjoy?
Try these:
- Bloody Mary Deviled Eggs
- Smoked Deviled Eggs
- Cajun Style Fried Deviled Eggs
- French Style Deviled Eggs
If you’ve tried this CRAB STUFFED DEVILED EGGS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Creamy Crab Deviled Eggs
Ingredients
- 18 hard-boiled eggs divided
- 8 oz imitation crab meat flaked or finely diced
- 10-12 hard-boiled eggs yolks
- 1/4 cup shallots minced
- 1 celery stalk minced
- 1/2 cup mayonnaise or more if needed/desired
- 1 Tbsp dill pickle relish
- 2 tsp Dijon mustard
- 1-2 tsp lemon juice
- 1/2 tsp prepared horseradish
- dash Sriracha
- 1/4 tsp dried dill weed
- salt & pepper to taste
- dried dill and smoked paprika for garnish
Instructions
- Peel your cooled hard boiled eggs and cut them all evenly in half, lengthwise.18 hard-boiled eggs
- Remove the yolks from the white, adding 10-12 to a large bowl and discarding the rest. Transfer all of the separated whites to a large serving platter.10-12 hard-boiled eggs yolks
- To the same bowl with the yolks, add in the remaining ingredients and stir/mash until everything's evenly incorporated. If not to your desired consistency, add a dash more mayo and mustard until it's reached. Keep in mind you don't want it too runny though.8 oz imitation crab meat, 1/4 cup shallots, 1 celery stalk, 1/2 cup mayonnaise, 1 Tbsp dill pickle relish, 2 tsp Dijon mustard, 1-2 tsp lemon juice, 1/2 tsp prepared horseradish, dash Sriracha, 1/4 tsp dried dill weed, salt & pepper
- Spoon the filling into the egg whites until all the whites are filled and no more filling remains.
- Refrigerate the eggs for 15-20 minutes to chill. Serve cold. These can be made up to two hours ahead of time and refrigerated until ready to serve.
- Just before serving evenly sprinkle a dash of dried dill and smoked paprika on top of each egg.dried dill and smoked paprika
Notes
- Don't like shallots? You can substitute red onion instead.
- Be sure to finely mince the onion and celery before adding it to the filling.
- You can substitute real crab meat for the imitation, just don't used the canned kind as it can be overly 'fishy' tasting. Make sure the crab is completely drained before flaking and adding it to the filling.
- These can be made up to two hours ahead of time and refrigerated until you're ready to serve them. However, don't add the garnish until just before serving.
Nutrition
This recipe looks so yummy! Thanks for sharing.
I’m so glad you liked it, Anita 🙂
These look like a perfect combo! I have never thought to add crab. Haven’t made them yet, but plan to soon! I’m featuring them as one of my additional features over on You Link It, We Make It tomorrow. Hope to see you there!
It’s amazing how many simple dishes can be enhanced by the addition of a little seafood.