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 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 come 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
- 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 hotsauce 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
- 8 stripes of bacon cooked, and each strip cut into thirds
- 24 1” chive pieces
- Separate hard-boiled yolks from egg halves; place yolks into a mixing bowl. Place the hollowed-out egg halves in 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, Worcestershire sauce, salt, andpepper. **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. The key is to not over mixyour 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 on laying on top.
If you’re looking for another great classic recipe with a twist, try this Creamy Cauliflower “Faux”-Tato Salad.
All photos by Lorianne DeVita