Crab Claw Deviled Eggs
Deviled eggs are always delicious, and you can dress them up in a lot of variations. I like them as an appetizer, and they’re especially good when you’re preparing an Easter brunch – it’s never too early to start planning a menu – as a way to use those extra hard-boiled eggs.
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Deviled eggs are always delicious, and you can dress them up in a lot of variations. I like them as an appetizer, and they’re especially good when you’re preparing an Easter brunch – it’s never too early to start planning a menu – as a way to use those extra hard-boiled eggs.
This version is elevated with the addition of some crab meat I got on sale at the seafood counter. Yes, crab meat can be expensive, but it elevates these deviled eggs to a level worth splurging just a bit. In a pinch (hello, pantry recipes), you could use canned.
Crab Claw Deviled Eggs
Ingredients
- 4 ounces fresh crab claw meat
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped chives, split
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- Pinch of black pepper
Instructions
- Peel eggs and cut in half, lengthwise. Remove yolks and place in a medium bowl.
- Mash yolks with the back of a fork until the texture of sand is reached. Fold in mayonnaise, mustard, lemon juice, 1 tablespoon chopped chives, paprika, salt and pepper until smooth, creamy texture is reached.
- Drain excess liquid from crab claw meat and break up into egg mixture. Stir to combine and place filling in a piping bag or plastic bag to pipe into egg whites.
- Fill eggs and garnish with 1 tablespoon chopped chives.
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