Crab-Stuffed Deviled Eggs

4.5
(36)

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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Prep Time:
30 mins
Cook Time:
5 mins
Additional Time:
37 mins
Total Time:
1 hrs 12 mins
Servings:
12
Yield:
12 deviled egg halves

Ingredients

  • 6 large eggs

  • 4 ounces fresh crabmeat, divided

  • 3 tablespoons mayonnaise, or to taste

  • 2 teaspoons chopped fresh tarragon

  • 1 teaspoon Dijon mustard

  • 1 teaspoon lemon juice

  • ½ teaspoon hot pepper sauce, or to taste

  • 1 pinch seafood seasoning (such as Old Bay®)

  • 3 drops Worcestershire sauce

  • 1 pinch salt and freshly ground black pepper to taste

  • ½ teaspoon freshly grated lemon zest

  • 1 teaspoon creme fraiche, or more to taste

  • ½ teaspoon Aleppo pepper

  • 1 tablespoon chopped fresh chives, divided

  • teaspoon cayenne pepper, plus more for garnish

Directions

  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.

  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.

  3. Separate yolks from egg halves; place yolks into a mixing bowl.

  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.

  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.

  6. Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.

  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.

  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.

    close up view of Crab-Stuffed Deviled Eggs on a glass platter
    Henry Eisenberg

Cook's Note:

You can substitute lobster or caviar for the crab.

Nutrition Facts (per serving)

66 Calories
5g Fat
1g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 66
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 7%
Cholesterol 97mg 32%
Sodium 97mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 4g
Vitamin C 1mg 4%
Calcium 16mg 1%
Iron 1mg 3%
Potassium 51mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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