Skip to main content New<> this month
Get the Allrecipes magazine

Deviled Eggs Chesapeake

Rated as 2.5 out of 5 Stars

"Eggs deviled with crab meat, seasoned with Old Bay® and dry mustard. If you like Maryland-style crab cakes, you'll love these deviled eggs."
Added to shopping list. Go to shopping list.


55 m servings 52
Original recipe yields 12 servings (12 deviled eggs)


{{model.addEditText}} Print
  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Cut each egg in half lengthwise. Place yolks in a bowl; mash yolks with a fork. Stir crab meat, oil, 1 1/2 teaspoons seafood seasoning, and dry mustard into yolks; beat with an electric mixer on low speed to combine. Add water gradually to egg yolk mixture and increase mixer speed slowly, beating until smooth.
  3. Place egg whites on a serving platter. Spoon yolk mixture into egg whites; sprinkle with seafood seasoning.


  • Cook's Notes:
  • You may have some filling left over. As your reward for fixing this treat, spread leftover mix onto an English muffin and enjoy!
  • If you fix these for a gathering, be sure to include an allergy alert to warn of the crab content.

Nutrition Facts

Per Serving: 52 calories; 3.5 0.4 4.7 100 124 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

I really expected more from this recipe. The Old Bay is just way too much- it overpowers the delicate crab meat. I would add a little salt and pepper to the mixture and save the Old Bay for sp...

I am here in Ecuador for 6 months every year. Ecuadorians LOVE their seafood and my friends here always ask me to bring back some Old Bay every trip I make from my hometown, Las Vegas, Nevada. I...

Eh, needs mayonnaise I think to make it creamier. Not enough fat. Not horrible, but I won't make it this way again. Usually we eat all the deviled eggs we make, but these sat.

All I could taste was the mustard.