Crab stuffed deviled eggs are a delightful twist on the classic appetizer. Combining the creamy richness of deviled eggs with the delicate flavor of crab meat, this dish is perfect for any gathering or special occasion. The addition of fresh chives and a hint of lemon juice elevates the flavors, making each bite a savory treat.
If you don't usually have crab meat in your pantry, you'll need to pick some up at the supermarket. Look for fresh or canned crab meat in the seafood section. Fresh chives can be found in the produce section, and they add a wonderful burst of flavor and color to the dish. Make sure to grab dijon mustard and paprika if they aren't already in your spice rack.

Ingredients For Crab Stuffed Deviled Eggs
Eggs: The base of the recipe, providing structure and a creamy yolk filling.
Mayonnaise: Adds creaminess and richness to the yolk mixture.
Crab meat: Brings a delicate seafood flavor to the dish.
Dijon mustard: Adds a tangy and slightly spicy note to the filling.
Lemon juice: Provides a fresh, zesty flavor that brightens the dish.
Chives: Adds a mild onion-like flavor and a pop of color.
Salt: Enhances the overall flavor of the filling.
Pepper: Adds a hint of spice and depth to the taste.
Paprika: Used for garnish, adding a touch of color and a mild smoky flavor.
Technique Tip for This Recipe
For a smoother filling, ensure the egg yolks are thoroughly mashed before adding the other ingredients. Using a fine mesh sieve to press the yolks through can help achieve a creamy texture. Additionally, when incorporating the crab meat, make sure it is finely flaked and free of any shell pieces to maintain a consistent mixture.
Suggested Side Dishes
Alternative Ingredients
Hard-boiled eggs - Substitute with firm tofu: For a vegan option, firm tofu can mimic the texture of egg whites.
Mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with fewer calories and added protein.
Cooked and flaked crab meat - Substitute with imitation crab meat: Imitation crab meat is more affordable and widely available, though it has a slightly different texture and flavor.
Dijon mustard - Substitute with yellow mustard: Yellow mustard is milder but can still provide the necessary tanginess.
Fresh lemon juice - Substitute with apple cider vinegar: Apple cider vinegar offers a similar acidity and brightness to the dish.
Chopped chives - Substitute with green onions: Green onions provide a similar mild onion flavor and a bit of crunch.
Salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will change the color slightly.
Pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat along with the peppery flavor.
Paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the garnish, enhancing the overall flavor.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- To store your crab stuffed deviled eggs, place them in an airtight container. Ensure the eggs are arranged in a single layer to prevent them from getting squished.
- Cover the container with a tight-fitting lid or plastic wrap to maintain freshness and prevent the eggs from absorbing any odors from the fridge.
- Keep the container in the refrigerator. The deviled eggs will stay fresh for up to 2 days. For optimal taste, consume them within this timeframe.
- If you plan to freeze the crab stuffed deviled eggs, it’s best to freeze the filling separately from the egg whites. This helps maintain the texture and flavor.
- To freeze the filling, spoon it into a freezer-safe bag or container. Press out any excess air before sealing to prevent freezer burn.
- Label the container with the date and contents, then place it in the freezer. The filling can be frozen for up to 1 month.
- When ready to use, thaw the filling in the refrigerator overnight. Once thawed, spoon or pipe the filling back into the egg whites.
- Avoid freezing the egg whites as they can become rubbery and lose their texture. It’s best to prepare fresh hard-boiled eggs when you’re ready to serve.
- For an extra touch, garnish with fresh chives and a sprinkle of paprika just before serving.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the crab stuffed deviled eggs on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through.
Use a microwave for a quicker option. Place the deviled eggs on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds, checking frequently to avoid overheating.
For a stovetop method, use a steamer. Fill a pot with a small amount of water and bring it to a simmer. Place the eggs in a steamer basket and cover. Steam for about 3-5 minutes until warmed through.
If you prefer a more delicate approach, use a sous-vide method. Set your sous-vide machine to 140°F (60°C). Place the crab stuffed deviled eggs in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge in the water bath for about 15-20 minutes.
For an air fryer, preheat to 300°F (150°C). Place the deviled eggs in the basket, ensuring they are not touching. Heat for about 5 minutes, checking halfway to ensure they are evenly warmed.
Best Tools for This Recipe
Knife: To cut the hard-boiled eggs in half lengthwise.
Mixing bowl: To mash the yolks and mix them with the other ingredients.
Fork: To mash the egg yolks until smooth.
Spoon: To spoon the crab mixture back into the egg whites.
Piping bag: An alternative to the spoon for a more decorative presentation.
Measuring cups: To measure the mayonnaise and crab meat accurately.
Measuring spoons: To measure the dijon mustard, lemon juice, salt, and pepper.
Chopping board: To chop the chives finely.
Chef's knife: To chop the chives and any additional garnishes.
Serving platter: To arrange and serve the finished deviled eggs.
Paprika shaker: To garnish the deviled eggs with paprika.
How to Save Time on Making This Recipe
Prepare the filling: Mash the egg yolks and mix with mayonnaise, crab meat, and other ingredients while the eggs are boiling.
Use a piping bag: Transfer the crab mixture into a piping bag for quick and neat filling of the egg whites.
Pre-cooked crab meat: Buy pre-cooked crab meat to save time on cooking and flaking.
Chop chives in advance: Prepare and store chopped chives in the refrigerator to save time during assembly.
Garnish efficiently: Use a small sieve to evenly sprinkle paprika for a professional look.

Crab Stuffed Deviled Eggs
Ingredients
Main Ingredients
- 6 large Eggs hard-boiled
- ¼ cup Mayonnaise
- ¼ cup Crab Meat cooked and flaked
- 1 teaspoon Dijon Mustard
- 1 teaspoon Lemon Juice fresh
- 1 tablespoon Chives chopped
- to taste Salt and Pepper
- for garnish Paprika
Instructions
- 1. Cut the hard-boiled eggs in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 2. Mash the yolks with a fork and add mayonnaise, crab meat, Dijon mustard, lemon juice, chives, salt, and pepper. Mix until smooth.
- 3. Spoon or pipe the crab mixture back into the egg whites.
- 4. Garnish with paprika and additional chives if desired. Serve chilled.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Recipe
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