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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
For Garnish
  • 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.
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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