Recipe Library
Deviled Eggs with Crabmeat
Creamy yolks blend with mayonnaise, Dijon mustard, and bright lemon juice, then fold in sweet crabmeat for a silky filling that tastes rich and briny. A touch of hot sauce adds gentle heat that lingers on the tongue.
- Total
- 12 min
- Prep
- 12 min
- Serves
- 6
Nutrition per Serving
- Calories
- 129
- Protein
- 7g
- Carbs
- 1g
- Fat
- 11g
- Sugar
- 1g
- Sodium
- 199mg
Ingredients
- 6 large hard-boiled eggs, peeled and halved lengthwise
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp freshly squeezed lemon juice
- 2 tbsp picked crabmeat
- dash of hot sauce (optional, preferably vinegar-based like Crystal or Frank's)
- 1/8 tsp salt
- Ground pepper, to taste
Instructions
- Remove egg yolks with a spoon and place them in a small bowl. Place the egg whites on a plate or, better yet, on a deviled egg plate. Add mayonnaise, mustard, lemon juice, crabmeat and hot sauce, if using, to the bowl with the egg yolks. Season with salt and pepper; mix thoroughly with a fork until smooth. Place the mixture in a pastry bag or a plastic baggie with one corner cut off. Pipe the mixture into the egg whites. Garnish with a dusting of paprika, if desired, and serve.