Recipes // Side Dishes // Crab-Stuffed Deviled Eggs

Crab-Stuffed Deviled Eggs

You can never go wrong with deviled eggs on Easter. Just wait for the reaction when people find out there's real crab in them.
  • 1 carton eggs
  • 1 16-ounce can lump crab meat (Philips works well)
  • 1/2 cup mayonnaise
  • 1 tablespoon, mustard
  • 1/2 teaspoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 pickle, thin sliced, 1 inch long, to top egg with
  1. Boil and cool eggs first. Then cut in half lengthwise and remove yokes into mixing bowl, keeping whites intact.
  2. In a large bowl mash the yokes and crab meat. Mix the mayonnaise, mustard, paprika, pepper and salt. Make sure all ingredients are nice and blended.
  3. Stuff mixture into egg whites covering entire top.
  4. Add the thin slice of pickle on top of each egg mixture.

Serves 6

Recipe courtesy Kevin Roberts

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