Creamy 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.
Servings: 9
Calories: 243kcal
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
Calories: 243kcal | Carbohydrates: 2g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 378mg | Sodium: 236mg | Potassium: 126mg | Fiber: 1g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg