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    Home » Seafood

    Crab Deviled Eggs

    Published: Mar 12, 2023 · Modified: Mar 24, 2023 by Kristin @ Dirt & Dough · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    A plate with deviled eggs topped with shredded crab and freshly diced chives.
    An egg with a crab and egg yolk filling with fresh chives and crab meat on top.
    A plate with deviled eggs topped with shredded crab and freshly diced chives.

    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!

    A plate with deviled eggs topped with fresh crab and chives.

    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!

    Jump to:
    • Ingredients
    • How to Make
    • Storage
    • Recipe

    Ingredients

    Ingredients to make deviled eggs. Hard boiled eggs, mayo, dijon, crab, lemon, celery seed, paprika, sea salt and fresh chives.

    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.

    A glass bowl with hard boiled egg yolks.

    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.

    A glass bowl with a hand mixer whipping up an egg yolk mix.

    With a hand mixer blend the yolks, mayonnaise, dijon mustard, lemon juice, celery seed, sea salt and paprika.

    An egg yolk mix with crab and chives being combined with a hand mixer.

    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.

    A deviled egg platter with egg whites and a piping bag add in the egg and crab mix.

    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.

    A deviled egg topped with fresh crab and chives.

    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.

    *Let's Connect! Follow along on Instagram, Pinterest or subscribe to receive emails!

    Other Crab Recipes:

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      Crab Bisque
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      Crab Risotto
    • A baking dish with a cheesy crab dip with fresh crab and chives on top.
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    • Fresh caught Dungeness crab sitting on ice.
      How to Cook, Clean and Shake Dungeness Crab

    Recipe

    A deviled egg topped with fresh Dungeness crab and chive.

    Crab Deviled Eggs

    Crab deviled eggs made with a pureed egg yolk, that is loaded with crab meat, fresh chives and lemon juice. Step the presentation up and top each one with additional crab and freshly cut chives. You will never make boring deviled eggs again!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Preparing the Eggs 20 mins
    Total Time 45 mins
    Course Appetizer
    Cuisine American
    Servings 24 Eggs
    Calories 25 kcal

    Equipment

    Hand Mixer

    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.

    Notes

    Tips for filling the eggs: 
    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. 
    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.

    Nutrition

    Calories: 25kcalCarbohydrates: 0.4gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 4mgSodium: 125mgPotassium: 17mgFiber: 0.03gSugar: 0.3gVitamin A: 20IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg
    Keyword Crab, Deviled Eggs, Dungeness Crab, Eggs
    Did you try this recipe?Leave a comment and rating below.

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