Crab Stuffed Deviled Eggs
Your favorite classic creamy deviled eggs have been given a new once-over, Seafood style for a modern update that's unforgettable.
- 18 hard-boiled eggs divided
- 1 (8 opackage of 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 of Sriracha
- 1/4 tsp dried dill weed
- salt & pepper to taste
- dried dill and smoked paprika for garnish
Peel your cooled hard boiled eggs and cut them all evenly in half, lengthwise.
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.
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.
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.
You can sub red onion for the shallots if need be.
Also, real crab meat can be subbed for imitation. Just make sure it's been drained completely so as not to add additional liquid to the filling.
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