These crab deviled eggs are an elevated twist to the traditional deviled egg. Egg yolk mixed up and loaded with crab meat, fresh chives and lemon juice. Step the presentation up and top each egg with additional crab and freshly cut chives. You will never make boring deviled eggs again!
There is nothing quite like fresh caught Washington Dungeness crab. The smooth buttery texture and sweet taste can be enjoyed all on its own, dipped in a garlic butter sauce or added to all kinds of recipes.
Fresh crab can be time consuming and tedious to clean and process, but it is well worth the work! Learn how to cook, clean and shake Dungeness crab.
Now, take that crab meat and add it to all kinds of recipes like a crab bisque, crab risotto or a cheesy crab dip.
One way we love to highlight this amazing protein is in a deviled egg. Here is how to make them!
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Ingredients
Fresh crab: For this recipe I use fresh Dungeness crab. Frozen or canned will work as well. The eggs call for a total of 4-6 ounces of crab meat.
It's important when making the yolk mix to break up the crab as small as possible. Normally with crab I would say to leave it lumpy, but for this recipe the yolk mix won't fit nicely into the egg if the crab is super lumpy.
Keep some on the side to place on top for serving.
Fresh Chives: Fresh chives go so great with crab and add a nice freshness to these eggs. If you do not have access to fresh, dried will also work.
Lemon Juice: Squeeze fresh lemon juice. Concentrate will not give the same flavor.
Get the rest of the ingredients and measurements in the recipe card.
How to Make
Start off by hard boiling the eggs. You only need 12 for this recipe, but sometimes it's nice to prepare 13-14 incase an egg cracks or doesn't peel properly. Place in ice water to help cool.
Peel the eggs.
Then, cut in half length wise and scoop out the yolks and place them in a bowl.
Place the now empty egg whites on a deviled egg plate or other tray.
With a hand mixer blend the yolks, mayonnaise, dijon mustard, lemon juice, celery seed, sea salt and paprika.
Note: Save about an ounce of the lump crab meat to garnish the top of the deviled eggs.
Then, mix in the fresh crab and chives. A mixer will help break the crab up and combine it more into the egg mix.
If it is left too lumpy it won't fit in the eggs nicely.
Divide the mix into the egg whites. I like to use a cake decorating piping bag but a ziplock with a hole cut out will work great as well.
Just make sure what ever you use that the hole is large enough for the crab to get through.
It can also just be spooned in.
Top with additional crab and fresh chives, then serve.
Serve with some hot sauce on the side for dipping.
Storage
These fresh deviled eggs will last for a day or two when stored in an airtight container. They can be made the day before serving. Save the fresh chives and top right before serving.
The crab is going to be what goes bad first. If you want to prepare in advance, consider making the yolk mix and then don't fold the crab or fill the eggs until right before serving.
Did you make this recipe? If you enjoyed it, please leave a 5-🌟rating and a comment in the recipe card below.
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Other Crab Recipes:
Recipe
Crab Deviled Eggs
Equipment
Ingredients
- 12 Hard Boiled Eggs
- ¼ Cup Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 Tablespoon Lemon Juice
- ½ teaspoon Sea Salt
- ½ teaspoon Celery Seed
- ¼ teaspoon Paprika
- 6 ounces Fresh Crab Meat
- 1 Tablespoon Fresh Chives Diced, More for topping.
Instructions
- Start off by hard boiling the eggs. You only need 12 for this recipe, but sometimes it's nice to prepare 13-14 incase an egg cracks or doesn't peel properly. Place in ice water to cool. Peel the eggs.
- Then, cut in half length wise and scoop out the yolks and place them in a bowl. Place the now empty egg whites on a deviled egg plate or other tray.
- With a hand mixer blend the yolks, mayonnaise, dijon mustard, lemon juice, celery seed, sea salt and paprika.
- Note: Save about an ounce of the lump crab meat to garnish the top of the deviled eggs. Then, mix in the fresh crab and chives. A mixer will help break the crab up and combine it more into the egg mix. If it is left too lumpy it won't fit in the eggs nicely.
- Divide the egg and crab mix into the egg whites. See Notes for tips.Top with additional crab and fresh chives, then serve.
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