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Crab Deviled Eggs

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Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Kevon Shuler

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

My family loves crab salad and deviled eggs, so I tried combining the two. The crabmeat adds a lot of flavor. What a hit! —Kevon Shuler Chelsea, MI

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Test Kitchen Approved

Crab Deviled Eggs

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Prep Time 30 min
Yield 2 dozen

Ingredients

  • 12 hard-boiled large eggs
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup mayonnaise
  • 1 green onion, finely chopped
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped green pepper
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 dashes hot pepper sauce
  • 3 dashes Worcestershire sauce
  • Additional minced fresh parsley, optional
Text Ingredients

Directions

  1. Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks. Stir in next 11 ingredients.
  2. Spoon or pipe into egg whites. Refrigerate, covered, until serving. If desired, sprinkle with parsley.

Nutrition Facts

1 stuffed egg half: 76 calories, 6g fat (1g saturated fat), 100mg cholesterol, 160mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 4g protein.

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