Crab Spinach Stuffed & Deviled Feta Eggs Recipe

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, cover, remove from heat, and let sit 10 minutes. Transfer eggs to an ice bath for 10 minutes to stop cooking. Peel eggs and halve lengthwise; remove yolks to a medium bowl and place whites on a serving tray.

Prepare filling base

Crumble 5 oz feta into the bowl with the yolks. Mash the yolks and feta together with a fork until mostly smooth but still a little textured.

Cook spinach quickly (optional)

If using raw baby spinach, warm a small skillet over medium heat and add a teaspoon of olive oil. Add 1 cup chopped spinach and sauté for 1–2 minutes until wilted and bright green. Transfer to a paper towel to drain excess moisture; squeeze gently and finely chop if needed. (You may skip this step and use raw chopped spinach if very dry.)

Combine filling ingredients

To the mashed yolk-feta mixture add 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tsp Dijon, 1 tsp lemon juice, 1 tsp minced garlic, 1 tsp hot sauce, 2 tbsp chopped chives, 1 tbsp parsley, wilted chopped spinach, and 1 tsp freshly ground black pepper. Stir until well combined. Taste and adjust salt (keep in mind the feta is salty) — add up to 1 tsp sea salt if needed. If the mixture is too stiff, add an extra teaspoon of mayo or yogurt to reach a pipeable but firm consistency.

Fold in crab

Gently fold 6 oz picked crab meat into the filling, preserving some lumps for texture. Reserve a small amount (about 1 tbsp) of crab for topping if desired.

Fill egg whites

Transfer filling to a piping bag fitted with a round or star tip (or use a spoon). Pipe or spoon the crab-spinach-feta filling into the egg white halves, mounding slightly. Arrange filled eggs on a serving platter.

Prepare mushrooms

Preheat oven to 375°F (190°C). Clean mushroom caps with a damp paper towel; remove and discard or reserve stems for another use. Lightly brush the inside of each cap with a little olive oil and place them on a rimmed baking sheet cavity-side up.

Make white wine-butter sauce

In a small skillet over medium heat, melt 3 tbsp unsalted butter. Add 1 tbsp minced shallot and 1 tsp minced garlic and sauté 1–2 minutes until softened and fragrant but not browned. Pour in 3 tbsp dry white wine and simmer 1–2 minutes to reduce slightly. Stir in 1 tsp fresh thyme leaves, 0.5 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon zest. Remove from heat and whisk to emulsify; keep warm.

Stuff mushrooms and roast briefly

Spoon about 1 to 1 1/2 teaspoons of the crab-feta egg filling into each mushroom cavity (use the same filling used for eggs). Place the tray in the preheated oven and roast 8–10 minutes just to warm the filling and lightly cook the mushrooms; do not overbake — mushrooms should be tender but not collapsed.

Finish with wine-butter

Remove mushrooms from oven and drizzle each with a little of the warm white wine-butter sauce (about 1/2 teaspoon per mushroom). If desired, return to oven 1 minute to meld flavors, then remove.

Arrange the deviled feta eggs on a serving platter alongside the stuffed mushrooms or place a stuffed mushroom atop each egg half for a composed bite. Sprinkle all eggs and mushrooms lightly with smoked paprika, chopped chives, and a small reserved piece of crab meat on top of select eggs or mushrooms. Drizzle a tiny amount (about 1 tsp total across platter) of extra virgin olive oil over eggs for shine.

Scatter microgreens or baby arugula around the platter, place lemon wedges at the side, and serve immediately so mushrooms remain warm and eggs are cool-to-warm. Provide extra hot sauce and lemon wedges for guests to finish to taste.