Crab-stuffed Deviled Eggs

Give this springtime appetizer a seaside twist by adding crab meat.


  • 6 hard-boiled eggs, peeled, rinsed and cut in half
  • 1 T. yellow mustard
  • 1 tsp. hot red chili sauce 
  • 1/2 cup mayonnaise
  • 6 ounces white crab meat
  • 1/4 cup red onion, minced 
  • paprika or Cajun seasoning for garnish

Remove the yolk from each egg half. Place yolks, mustard, chili sauce and 1/4 cup mayonnaise in a food processor or blender. Process until smooth and thick. Empty mixture into mixing bowl, and add remaining mayonnaise, stirring well to incorporate. Fold in crab meat and onion, mixing well.

Using a teaspoon or piping bag with a large tip, fill each egg-white half with the crab mixture. Chill well and serve cold. Garnish with paprika or Cajun seasoning.

Makes 12 appetizers.

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