Crab Stuffed Deviled Eggs

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They’re back. Deviled eggs have come full circle and we are here for it!

With easy-to-find ingredients, these Crab Stuffed Deviled Eggs are a twist on a classic recipe and have been taken up a couple of levels!

We worked hard at our WOT Test Kitchen to make these delicious and (as always), offer you an option to make them “Better for You” (see below for some additional healthy swaps you can make).

This recipe really brings out the flavor of the crab and the filling is easy to use when stuffing your deviled eggs. Meaning, no fancy pastry bag is needed (and no big mess). We even used a regular plate that fit our eggs — No need to purchase a special plate unless you want to.

When it comes to some substitutions for this recipe, you can use avocado mayo, turkey bacon, and even vegan sour cream works well to replace the regular thing!

Crab Stuffed Deviled Eggs

Ingredients

12 large eggs - hard-boiled, the size of the egg matters
2 tbsp. mayonnaise or avocado mayonnaise
1 tbsp. sour cream
1 tbsp. chopped chives
1 piece of bacon, finely chopped
1 tsp. dijon mustard
1/2 tsp. seafood seasoning
1/2 tsp. hot sauce, optional
1 tsp. lemon juice
few drops of Worcestershire sauce
salt and ground pepper to taste
8 oz. cooked crab meat, we used claw meat

For Garnish

8 strips of bacon cooked, and each strip cut into thirds
24 1” chive pieces

Instructions

Separate hard-boiled yolks from egg halves; place yolks into a mixing bowl. Place the hollowed-out egg halves on a plate and return to the refrigerator while you’re making the filling.
With your hard-boiled yolks in a mixing bowl, add mayonnaise, sour cream, chopped chives, finely chopped bacon slice, Dijon mustard, seafood seasoning, hot sauce, lemon juice, and Worcestershire sauce, salt, and pepper. **Mix to combine and most importantly, taste the filling to see if it needs any additional salt, hot sauce, or seasoning.
Gently, fold in your crab meat, the key is to not over mix your crab meat. You want to be able to see pieces in the filling.
Chill the filling for one hour.
After one hour, arrange your hard-boiled hallowed out egg halves onto a serving plate. If you’re not using a deviled egg platter, choose a platter that will fit your egg halved tightly and keep them in place.
Using a small spoon, scoop a little filling and fill the hallowed out half of each egg. Continue filling all eggs until filling is used.
Garnish each egg piece with the small slice of bacon inserted into the filling and chive piece laying on top.

Pro-Tip: Hard-boil your eggs the day before you are planning to make the deviled eggs. We like the hard-boiled eggs completely chilled when making this filling.

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If you’re looking for another great classic recipe with a twist, try this Creamy Cauliflower “Faux”-Tato Salad.