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Easy Crab Stuffed Deviled Eggs

Creamy, flavorful, and lightly briny, these Easy Crab Stuffed Deviled Eggs are a delicious seafood twist on a classic appetizer. Tender crab meat blends with smooth egg yolks, mayonnaise, and a hint of lemon for a fresh, elegant bite that’s perfect for parties, holidays, or light snacks.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 deviled egg halves
Course: Appetizer
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Egg Base
  • 6 large eggs hard boiled and peeled
Crab Filling
  • 1/3 cup cooked crab meat finely chopped
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tbsp celery finely chopped
  • 1 tbsp green onion finely chopped
  • salt to taste
  • black pepper to taste
Garnish
  • paprika for garnish
  • parsley optional, chopped

Equipment

  • Saucepan
  • Mixing Bowl
  • Fork
  • Knife

Method
 

  1. Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat.
  2. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 to 12 minutes.
  3. Transfer the eggs to a bowl of cold water and cool for about 5 minutes before peeling.
  4. Peel the eggs and slice each egg in half lengthwise. Remove the yolks and place them in a mixing bowl. Arrange the egg whites on a serving plate.
  5. Mash the egg yolks with a fork until smooth and crumbly.
  6. Add mayonnaise, Dijon mustard, lemon juice, celery, and green onion. Mix until creamy.
  7. Gently fold in the chopped crab meat so the pieces remain visible.
  8. Taste and season with salt and black pepper if needed.
  9. Spoon or pipe the crab filling evenly into each egg white half.
  10. Sprinkle paprika and chopped parsley on top before serving.

Notes

Use fresh or high-quality canned crab meat for the best flavor. Chill the filled eggs for about 20 minutes before serving so the filling firms up slightly and the flavors blend together.