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Crab-Stuffed Deviled Eggs

Rated as 4.55 out of 5 Stars

"These eggs are actually also stuffed with crab, not just topped with crab. They are extremely easy to make. This recipe includes my famous 17-minute egg-cooking method."
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Ingredients

1 h 12 m servings 66 cals
Original recipe yields 12 servings (12 deviled egg halves)

Directions

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  1. Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes. Watch Now
  2. Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise. Watch Now
  3. Separate yolks from egg halves; place yolks into a mixing bowl. Watch Now
  4. Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks. Watch Now
  5. Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper. Watch Now
  6. Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves. Watch Now
  7. Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture. Watch Now
  8. Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time. Watch Now

Footnotes

  • Cook's Note:
  • You can substitute lobster or caviar for the crab.

Nutrition Facts


Per Serving: 66 calories; 5.4 g fat; 0.6 g carbohydrates; 3.7 g protein; 97 mg cholesterol; 84 mg sodium. Full nutrition

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Reviews

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This one is very good, except, we forget the peppers. One or two cranks on the pepper mill for course ground black pepper is all you really need. Most of Chef John's recipes always call for ho...

Best deviled egg recipe EVER! Didn't change a thing.

OhMyGawsh Good. Used fresh Dungeness crab. Used sour cream rather than creme fraiche and smoked paprika rather than Aleppo. Filling absolutely delicious. The crab salad topping was too spicy - I...

Very good! I will serve it for party,card games many the things.

But you are so ate up with BS. For instance, boil your eggs, timing them when the water first start to boil, for 7 minutes. Then immediately pour out the water and run them under cold water to...

This is a solid devils egg recipe. I actually did not make the final touch and it was still excellent. I'd recommend this recipe to anyone. I'll be making this again.

I used canned crab meat and it was GREAT!

Turned out perfect!

Very enjoyable. Everyone agreed bit of crab salad on top was the best part.