Crab Deviled Eggs Recipe
Deviled eggs are filled with crab meat & topped with a crispy jalapeno chip & old bay!
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Ingredients
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Eggs & Filling Base
Crab & Garnishes
Method
Eggs & Filling Base
- 1
Hard-boil eggs
Place 12 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, turn off heat, cover, and let sit for 10–12 minutes for fully set yolks. Transfer eggs to an ice bath for at least 10 minutes to stop cooking and make peeling easier.
- 2
Peel and halve
Gently crack and peel the cooled eggs. Rinse to remove any shell fragments. Slice each egg lengthwise and carefully remove yolks into a medium bowl. Arrange egg white halves on a platter or baking sheet, hollow-side up.
- 3
Make filling base
Mash the reserved yolks with a fork until mostly smooth. Add 1 cup mayonnaise, 2 tablespoons finely chopped shallot, 2 tablespoons Dijon mustard, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Mix until creamy and smooth. Taste and adjust seasoning — add a little more lemon or salt if needed.
Crab & Assembly
- 4
Prepare crab
Gently fold 8 oz lump crab meat into the yolk-mayo mixture, being careful to keep some lumps of crab intact for texture. Reserve about 1 tablespoon of crab for topping if you like visible crab on top of each egg. Fold in 2 tablespoons chopped fresh chives and 1 teaspoon Old Bay seasoning. If using smoked paprika, fold in now for a subtle smokiness.
- 5
Pipe or spoon filling
Transfer the crab-egg filling to a piping bag fitted with a large round or star tip, or use a zip-top bag with a corner snipped. Pipe or spoon heaping portions into each egg white half, mounding the filling slightly above the rim for an attractive presentation. You can also use two spoons to shape quenelle-style if preferred.
- 6
Garnish and finish
Top each filled deviled egg with a thin jalapeño slice and a single crispy jalapeño-flavored chip (or tortilla chip) inserted at an angle so it sticks up. Sprinkle a light pinch of Old Bay and a little extra smoked paprika over the eggs. Add reserved crab pieces on top of some eggs for garnish if desired. Finish with a sprinkle of extra thinly sliced chives and serve with lemon wedges on the side.
- 7