Description
Delicious Crab & Old Bay deviled eggs that combine the rich flavors of crab with a hint of spice.
Ingredients
Scale
- 6 (large) Eggs, hard boiled
- 5 ounces (141 grams) Crab Meat
- 1 stalk Celery, diced
- 1 Spring Onion, diced
- 4 tablespoons (60 milliliters) Mayonnaise
- 1 tablespoon (15 milliliters) Sour Cream
- 11/2 teaspoon (5 milliliters) Lemon juice
- 11/2 teaspoon (5 milliliters) Old Bay Seasoning
- 11/2 teaspoon (5 milliliters) Mustard
- Salt & Pepper to taste
- 11/2 teaspoon (5 milliliters) Old Bay Seasoning
Instructions
- Prepare the Eggs: Start by boiling the eggs until they are nicely hard boiled. You will know they are ready when they are firm but not overcooked, which keeps the yolks from turning that greenish color. Remove them from the water right when they are ready.
- Cool & Peel: After cooking, let the eggs cool in ice water for a few minutes. This will help them peel easily. When peeling, be gentle as you do not want to break the whites. If they crack, try rolling them gently on the counter to loosen the shell.
- Scoop Out Yolks: Carefully cut each egg in half and scoop out the yolks into a mixing bowl. Be sure the egg whites stay intact so they can hold the filling later.
- Mix the Filling: In the bowl with the yolks, add in mayonnaise and Old Bay seasoning. Mash it all together until smooth and creamy. If it is too thick, add a splash of lemon juice to loosen it up.
- Add the Crab: Gently fold in fresh crab meat, ensuring not to break it up too much. Be careful not to overmix, or you might end up with a mushy filling.
- Fill the Egg Whites: Spoon or pipe the crab mixture back into the egg whites. Go for a heaped filling for that wow factor, but watch out for overfilling, as it can spill over.
- Garnish & Serve: Finish with a sprinkle of extra Old Bay and maybe a dab of hot sauce for a special touch. Serve chilled and label them if you are serving guests with seafood allergies.
Notes
- Storage Tips: Cover with plastic wrap and store in the refrigerator. Consume within 2 days.
- Expert Tips: Use fresh crab meat for better flavor.
- If using older eggs, consider soaking them in cold water for about 10 minutes to make peeling easier.
- When filling the egg whites, use a1/2 teaspoon to take your time so they do not overflow.
- If the yolks are too crumbly, adding a tablespoon of mayonnaise can help achieve a creamier texture.
- For better presentation and flavor, label your deviled eggs to keep track of seafood content for those with allergies.
- If your egg whites are breaking, fresher eggs are more resilient and easier to handle during filling.
Nutrition
- Serving Size: 1 egg half
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null