Crab Deviled Eggs

At their simplest, deviled eggs have hard-boiled yolks mixed with mayonnaise and spices. Yet classic deviled eggs adapt readily to personalization and upgrades. This crab deviled eggs recipe mixes in not just crabmeat but also chopped vegetables and zesty ingredients like Dijon mustard and Worcestershire sauce for maximum impact in each stuffed egg. It’s like biting into little crab salad appetizers, each in its own edible cup.

Like all deviled egg variations, this one starts with hard-boiled eggs. You want to make perfect hard-boiled eggs because the yolks and the whites will be on full display. Allow yourself time to cook and peel the eggs before beginning the creamy crab filling. These deviled eggs with crabmeat are perfect party appetizers around the holidays, for festive brunches or any time you want to sip some bubbly (it’s what goes best with these savory bites!).

Crab Deviled Egg Ingredients

• Hard-boiled eggs: Prepare eggs with fully hard-boiled yolks for this recipe—it takes about 15 minutes on the stovetop. Softer yolks would create a runny filling that won’t stand tall in the egg white.
• Crabmeat: Drain canned crabmeat thoroughly to prevent the filling from becoming watery and overly salty. Fresh lump crabmeat will add more shellfish flavor to these deviled eggs. Avoid imitation crabmeat, which would be too mild and give the filling a noticeably different texture.
• Mayonnaise: Mayonnaise is the classic creamy component of deviled eggs, and not just because of its consistency. Made from egg yolks, mayo enhances the flavor of the filling. For the freshest taste, make homemade mayonnaise or simply use your favorite store-bought mayo brand.
• Vegetables and herbs: Green onion, celery and green pepper, along with parsley, make this deviled egg stuffing resemble a crab salad you would spread on sandwiches. Chop these fresh ingredients finely so that the mixture isn’t excessively lumpy and holds together.
• Seasonings: Dijon mustard, hot pepper sauce and Worcestershire sauce add tang, heat and umami to the filling without masking the crab. Salt and pepper round out the seasonings.

Directions

Step 1: Separate the yolks and whites

Cut the eggs in half lengthwise. Remove the yolks, reserving the whites.

Editor’s Tip: Fridge-cold hard-boiled eggs are easier to cut in half than room-temperature ones. Use a very sharp knife to slice smoothly through the firm yolk and softer white. Before each cut, wipe the blade clean, dip it in cold water and shake it gently until it stops dripping. A damp, yolk-free blade will be less likely to stick.

Step 2: Make the filling

In a bowl, mash the yolks. Stir in the crabmeat, mayonnaise, green onion, celery, green pepper, mustard, parsley, salt, black pepper, hot pepper sauce and Worcestershire sauce.

Editor’s Tip: The more finely you mash the yolks, the creamier the results. For the smoothest filling, whip the yolks with the mayonnaise before you add the chunky ingredients.

Step 3: Fill the egg whites

Spoon or pipe the yolk mixture into the egg whites. Refrigerate, covered, until serving. If desired, sprinkle with minced fresh parsley.

Editor’s Tip: A piping bag or a plastic sandwich bag with the corner snipped off fills deviled eggs as neatly as it helps frost cupcakes. If the finely chopped ingredients get stuck, swap in a larger tip or cut a slightly larger corner hole—or just spoon in the filling.

Crab Deviled Egg Variations

• Add butter: For even richer deviled eggs, take a tip from our million-dollar deviled eggs recipe and mix a tablespoon of softened butter into the filling. Use one of the best butter brands, rather than margarine or a butter-and-oil spread, for a workable consistency.
• Personalize the filling: Add horseradish or a splash of pickle juice for extra zing. Replace the green pepper with a red one and stir in a spoonful of relish for more sweetness. Instead of mayonnaise, use thick sour cream or Greek yogurt. Stir Old Bay or salt-free seafood seasoning into the filling, and sprinkle a little more on top.
• Top off the eggs: Garnish the eggs with pieces of crabmeat for extra ocean-fresh flavor. Or, give the crab filling a smoky contrast by flaking smoked salmon or crumbling freshly cooked bacon over each egg. Other complementary toppings include minced sweet red pepper or garlic scapes, snipped chives or dill sprigs, finely grated Parmesan cheese, lemon zest, and sprinkled paprika or smoked flaky salt.
• Use pickled eggs: For an even more tangy and vibrant color, use pickled eggs and beets as the base. The vinegary brine that pickled eggs sit in makes their whites firmer so they’re less likely to tear when you fill them.

How to Store Crab Deviled Eggs

Store deviled eggs with crabmeat in the refrigerator, even if you’re just waiting until guests arrive. They can sit at room temperature for only two hours (one hour in hot weather) before their safety becomes questionable. In a container just large enough to hold them, nestle the filled eggs close together in a single layer so that they prop up their neighbors and keep the filling upright. A deviled egg carrier, with egg-shaped indents in the base and an airtight lid, keeps the crab-filled eggs more neatly aligned.

How long do crab deviled eggs last?

Leftover deviled eggs with crabmeat last for three to four days in the fridge, but they look and taste far more appealing when stuffed just before serving. Even when tightly sealed in a container, the filling might turn watery and develop a brownish crust after the first few hours. Limit storage time and sprinkle the deviled eggs with parsley after you transfer them to a serving platter for the freshest look.

Can you make crab deviled eggs ahead of time?

Instead of storing fully assembled deviled eggs, make the components ahead of time and store them separately. Hard-boiled eggs last in the fridge for up to one week. Halve the eggs, separate the yolks and whites, and mix the crab filling up to two days in advance. Store the filling in an airtight container, with a piece of waxed paper or storage wrap pressed firmly against the surface, or in a zip-top bag with the air squeezed out. Cover the egg white halves tightly with storage wrap or an airtight lid. Stir the filling until it smooths out again and warms up slightly before spooning or piping it into the whites.

Crab Deviled Egg Tips

How do you know when hard-boiled eggs are ready?

You can’t tell when hard-boiled eggs are ready just by looking at them. Only once you cut an egg in half and reveal the yolk can you see whether it’s fully hardened. Avoid guesswork and set a timer when the water surrounding the eggs reaches a full, rolling boil. On a stovetop, it takes 15 minutes to hard-boil large eggs at sea level and longer at higher elevations.

What’s the best way to peel hard-boiled eggs?

Flawlessly smooth hard-boiled eggs start before the peeling stage. Boil older eggs, and as soon as they’re done cooking, shock them in an ice bath to help the shells separate more easily from the whites. To peel a hard-boiled egg, roll it on a cutting board or counter until the entire shell shows a spiderweb-like pattern of cracks. Then, hold the egg under cool running water and peel off the shell, starting from the largest end.