Crab Deviled Eggs are a fun and tasty twist on deviled eggs using fresh crab meat in the filling and as a topper. This fun bite is perfect for seafood lovers for breakfast or brunch and makes a fabulous addition to a holiday meal or any summer potluck. These Crab Eggs will be the hit of your party!
Love deviled eggs? Also, try my Shrimp Deviled Eggs, No Mayo Deviled Eggs, Easter Bunny Deviled Eggs, and Everything But the Bagel Deviled Eggs.
Crab Deviled Eggs recipe
Crab Deviled Eggs are such a fun addition and perfect appetizer for your picnic or holiday menu. Sure, you could make my classic Healthy Deviled Eggs, but when you're at it, why not WOW your guests with some gorgeous, rich, and salty crab meat? My family just loves these, and they ask for them every year at Christmas.
These deviled eggs start off with my basic deviled egg recipe that swaps out Greek yogurt for the mayonnaise. It's then seasoned with mustard, Worcestershire sauce, garlic, and some unexpected Old Bay Seasoning. The crab meat goes IN the deviled egg mixture in addition to getting piled on top in such a style. Serve them on a tray by themselves, or mix it up with a tray of both my Crab Deviled Eggs AND Shrimp Deviled Eggs for a seafood deviled egg extravaganza.
This Crab Eggs recipe could not be more versatile and will be loved at everything from a holiday party, holiday dinners like Thanksgiving, Christmas, or Easter. Or even on any picnic or potluck. Anytime you need an appetizer that will wow, regardless of the season, these babies will be the star of the show.
And don't shy away from making deviled eggs, they are actually pretty easy! If you can hard-boil an egg, you can make these Crab Deviled Eggs.
Making a deviled egg tray? Try my 6 Fun & Unique Deviled Egg Recipes.
Crab Deviled Eggs - so good! Share on X
Why You'll Love this Crab Deviled Eggs recipe...
- This Crab Deviled Eggs recipe comes together in less than 20 minutes. It looks fancy but is simple to make.
- If you need a simple way to elevate your basic deviled eggs, Crab Eggs are it!
- Crab meat is actually easy to get, and canned crab meat works well for this recipe!
- You can double or triple this for a crowd. Or serve it with my Shrimp Deviled Eggs.
- The Old Bay brings out the crab flavor and is so unexpected and tasty.
- Each egg is less than 50 calories, making it a great healthy snack.
- Like all deviled eggs, they are super versatile and can be served on so many occasions, from holidays to summer picnics. Just watch them disappear!
Ingredients:
Here's an overview of what you'll need to make this Crab Deviled Eggs recipe, but keep scrolling for the full recipe amounts.
- Eggs: Deviled Eggs need hard-boiled eggs. If you need help with that, see my tips on cooking hard-boiled eggs below. This recipe calls for 6 hard-boiled eggs, which gives you 12 egg halves, a dozen deviled eggs. Double the recipe to make two dozen. It's actually best to use slightly older eggs for making hard-boiled eggs because it makes it easier to peel them.
- Plain Greek Yogurt: I use plain Greek yogurt in my deviled eggs. Most deviled egg recipes use mayonnaise or sour cream, but I like this swap because it has a fraction of the calories, and the other flavors are so strong you don't even notice the substitution. You can use fat-free or full-fat, depending on your preferences.
- Mustard: Mustard is a great addition to any deviled egg recipe. I like to use a nice grainy Dijon mustard for a nice zippy flavor. You can use your favorite or whatever you happen to have in the fridge.
- Worcestershire Sauce: I love adding this flavor bomb to my deviled eggs to add some liquid and acid to the mixture. It's full of earthy flavors!
- Old Bay Seasoning: Crab and Old Bay go together perfectly! This is the spice used in many shrimp and crab boils. This is used in place of paprika, which is typically found in traditional deviled eggs, to add the traditional seafood flavors to the egg. You can also use Cajun Seasoning or Creole Seasoning.
- Garlic Powder: I bit of garlic powder adds a big garlic punch to the deviled eggs!
- Crab Meat: You'll need crab meat for this recipe. You can use any type you have available and within your budget. I tested with a 6-ounce can of canned crab meat that I drained, and it worked great. You can use lump crab meat or even traditional blue crabs from Maryland, depending on your budget.
- Garnish: Parsley and Old Bay. You can also swap out chives or dill.
- Salt & Black Pepper to Taste
Instructions:
This is an overview of the instructions to make this Crab Deviled Eggs recipe, but the full, detailed printable recipe is below in the recipe card. See the step-by-step photo instructions in the collage below.
- Set aside the best crab meat for the garnish at the top of the crab eggs.
- Cut the hard-boiled eggs in half and remove the yolks by carefully squeezing the sides of the eggs.
- Put the yolks in a bowl and smash them with a fork until smooth.
- Next, add the Greek yogurt, mustard, Worcestershire sauce, Old Bay, and garlic powder. Mix until smooth. Alternatively, you can mix the filling in a food processor. Carefully fold in the crab meat, keeping any lumps in place.
- Carefully spoon the yolk mixture back into the egg whites. You can pipe the egg yolks, but you will need a tip with a hole large enough to accommodate the crabmeat through the hole. I find it easier to just spoon this type of deviled eggs since you are covering it with crab meat anyway.
- Add a garnish of crab meat on top of each egg.
- Sprinkle Old Bay and parsley on top.
- Serve immediately.
How to Make Hard-Boiled Eggs:
Here's how you make Hard Boiled Eggs for my Crab Deviled Eggs. It does take a bit of finesse to get it right, but these are my tricks. Here are two easy ways to make them on the stovetop or the Instant Pot.
- Instant Pot: Start with large eggs. Cook them for 8 minutes under high pressure. Do a quick release and transfer them to cold water to stop the cooking process. Let them sit for 3-4 minutes before removing and peeling.
- Stovetop: Take your eggs, put them in a pot, and cover them with water. Bring the pot to a full boil and then reduce the heat to a gentle boil or simmer. Let them simmer for 10 minutes. Transfer to cold water to stop the cooking process. Let them sit for 3-4 minutes before removing and peeling.
Perfect Hard-Boiled Eggs Pro Tips:
- Fresh eggs aren't the best. Use eggs that are at least a week old. Super fresh eggs don't peel as well when boiled. They actually do better when they have aged a bit.
- If you need to store the eggs, peel them before transferring them to the fridge. Don't put them in the fridge before peeling.
- Cool the eggs completely before peeling them.
- You can over-boil hard-boiled eggs; when you do that, they will have a gray-ish hue and will not look as nice.
Variations
I love these Crab Deviled Eggs as written, but here are some fun variations.
- Make it Cajun Crab Deviled Eggs: Instead of using Old Bay Seasoning, use Cajun Seasoning for another flavorful deviled egg recipe. This has even richer flavors with crabmeat in it and is a fun way to make crab eggs.
- Make it Spicy: Add a splash of your favorite hot sauce or cayenne pepper to the egg yolk mixture.
- Add Different Toppings: You can also add bacon, feta, dill, celery, onion, a slice of lemon, or sliced jalapeno.
- Add Some Citrus: Add a squeeze of fresh lemon juice on top.
- Add Chopped Vegetables: You can add some finely diced celery, green onion, fresh chives, or onion.
FAQ
Storage & Leftovers
Crab Deviled Eggs are delicate and best enjoyed fresh when making them; however, you can eat leftovers that are kept in an airtight container in the refrigerator for up to two days. Don't let the deviled eggs sit at room temperature for more than two hours, or that can make you sick.
Cooked and peeled hard-boiled eggs have a short safe storage life, so it's important to eat hard-boiled eggs that have been taken out of the shell within two days of cooking them. You cannot freeze deviled eggs, including these Crab Deviled Eggs.
Make Ahead Tips
Crab Deviled eggs are best enjoyed the same day you make them, but there is a trick to preparing them ahead of time. All you do is boil your eggs, slice them in half, and then store the egg whites carefully in the fridge in an airtight container. Next, make the egg joke filling and transfer it into your piping bag or a ziplock bag for storage. Take the egg whites and filling to your party and quickly finish assembling them when you are there. You still only want to do this one or two days (no more) before your party for food safety.
Can you put Old Bay in Deviled Eggs?
You can! Old Bay is a great swap out for traditional paprika in deviled eggs, and the collection of flavors tastes so good with deviled eggs, especially when you add seafood to them like these Crab Deviled Eggs or my Shrimp Deviled Eggs. Old Bay has a bit of a kick to it, which is the perfect addition to deviled eggs.
What is the origin of the term deviled eggs?
Deviled eggs actually refer to the "spicy" or zesty flavors in the deviled egg filling. In culinary language, deviled usually means that it has been seasoned with spicy ingredients like mustard or hot sauce. In the case of deviled eggs, they are made zesty with mustard, Worcestershire sauce, and Old Bay. Sometimes deviled eggs also include cayenne pepper or hot sauce to make them spicier.
Deviled eggs originated in the 1700s but became a popular dish in the mid-20th century at everything from picnics to potlucks.
What are the five golden rules of deviled eggs?
The trick to making deviled eggs is to cool them immediately for easy foor easy peeling, to use a hand mixer or food processor to mix the filling, to add an acid like mustard to bring out the flavor, to carefully pip or spoon the filing back into the eggs and then generously garnish for a gorgeous presentation.
Crab Deviled Eggs are So Good!
Crab Deviled Eggs are truly a unique dish that is sure to wow a crowd, regardless of the occasion. My family just loves these for a special occasion... even my twins, who are huge deviled egg fans. Whether it's Christmas, Easter, or any potluck in between, everyone will ask for seconds!
Serve it with:
- Cottage Cheese Scrambled Eggs
- Cottage Cheese Baked Eggs
- Pumpkin French Toast Casserole
- Pumpkin Chocolate Chip Bread
- Cinnamon Roll Breakfast Casserole
- Vegetarian Breakfast Casserole
- Cheesy Asparagus Casserole
- Caprese Crustless Quiche
- Healthy Carrot Cake Muffins
- Healthy Vegetable Sheet Pan Frittata
- Banana Bread Muffins
Crab Deviled Eggs - so good! Share on X
More Deviled Egg Recipes to Try:
- 6 Fun & Unique Deviled Egg Recipes
- No Mayo Deviled Eggs
- Everything Bagel Deviled Eggs
- Easter Bunny Deviled Eggs
- Shrimp Deviled Eggs
If you make this Crab Deviled Eggs recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Crab Deviled Eggs
Ingredients
- 6 hard boiled eggs
- ¼ cup greek yogurt
- 2 teaspoons grainy mustard
- 1 teaspoon Worcestershire sauce
- ½ teaaspoon old bay seasoning
- ¼ teaspoon garlic powder
- ¼ cup crab meat
- garnish: old bay & parsley
Instructions
- Set aside the best crab meat for the garnish at the top of the eggs.
- Cut the hard-boiled eggs in half and remove the yolks.
- Put the yolks in a bowl and smash them with a fork until smooth.
- Next add the greek yogurt, mustard, Worcestershire sauce, old bay, and garlic powder. Mix until smooth. Alternatively, you can mix the filling in a food processor. Fold in the crab meat.
- Carefully spoon the yolk mixture back into the egg whites.
- Add a garnish of crab meat on top of each egg.
- Sprinkle Old Bay and parsley on top.
- Serve immediately.
Notes
Make Ahead Tips Crab Deviled eggs are best enjoyed the same day you make them, but there is a trick to preparing them ahead of time. All you do is boil your eggs and slice them in half and then store the egg whites carefully in the fridge in an airtight container. Next, make the egg joke filling and transfer it into your piping bag or a ziplock bag for storage. Take the egg whites and filling to your party and quickly finish assembling them when you are there. You still only want to do this one or two days (no more) before your party for food safety.
Nutrition
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Cara says
What a decadent treat! This makes a classic recipe feel so fancy. My family is going to go nuts over these