This Crabmeat Deviled eggs will become a new obsession as they are a perfect addition for the holidays, Easter parties and other gatherings. These deviled eggs with crab are succulently full of flavors.
When it comes to entertaining, food matters! These deviled eggs with crab are delicious and are the perfect appetizer for Easter celebration or for entertaining.
Crabmeat Deviled Eggs
My recipe for this delicious lumpy crab deviled eggs consists of the combination of a few simple ingredients to include avonaise (mayonnaise made with avocado), hard boiled eggs, Dijon mustard which provides a kick, and old bay seasoning as well as fresh herbs.
When I tried deviled eggs for the first time, I fell madly in love with it. And of course as a lover of crabmeat, why not mix both ingredients as one and enjoy. What do you know – My palate is fully satisfied.
The creamy but yet slightly lumpy texture, the heat that comes from the old bay seasoning, create the perfect harmony for these eggs.
When making these eggs, you can’t be shy with the crab meat as it is the star of the dish.
No need to wait for Easter to serve these eggs, these highly addictive eggs are elegantly served for any occasion including brunch.
Why do they call deviled eggs, deviled eggs?
If you as curious as we are and love history, than it is fair to wonder how some foods are named. They are certainly the opposite of what the name reflects.
Based on the results of our research, we did find that deviled eggs dates back to the 18th century in the culinary world where they used to describe highly seasoned, boiled or fried eggs as deviled eggs.
You do not need much to make these elegant eggs. Here’s a quick overview of the ingredients that are needed to make this recipe for your next family celebration.
- Crab meat – Best to use real crabmeat, not the imitation crabmeat.
- Hard boiled eggs – This is needed to make this dish!
- Old bay seasoning – Will add a slight kick, but you can also use ¼ tsp cayenne pepper, Scotch-bonnet pepper, or jalapeño pepper.
- Dijon mustard (not photographed) – the acid in Dijon mustard adds a kick to the seafood.
- Avocado (Avonaise) Mayonnaise: Will add richness to the egg yolk mixture.
- White Sweet Onion: The key ingredient to balance the savory taste in this classic crabmeat deviled eggs recipe! It adds a hint of sweetness.
- Horseradish: Horseradish isn’t conventional, but we love it in this recipe. Anytime we add seafood to any creamy dish texture, we often add horseradish as it provides an extra thick creamy texture with a kick.
- Dijon mustard: This is the unexpected finishing touch that you wouldn’t expect from deviled eggs, as regular yellow mustard is often used.
How To Make This Recipe Step-By-Step
The full recipe with the exact measurements are listed below. But here is a quick guide to make this recipe perfectly each time.
Be sure to cook your boiled eggs perfectly (picture 1) as it will make it easier for you to complete the next few steps.
Once the eggs are cooked, remove them from the heat, and transfer them to an ice bath (see picture 2).
This will make it easy for you to peel the eggs (see pictures 3 & 4).
Slice the hard-boiled eggs in half lengthwise (see pictures 5 & 6), or any way you’d like. It is okay to be creative!
Use a small spoon to scoop out the yolks, place them in a large bowl or food processor (see pictures 8 & 9). I recommend using a food processor as it will cut down the time and labor for blending the yolks and remaining ingredients. Set the egg white halves aside.
Blend the yolks into a creamy filling with these key ingredients:
- Fresh Parsley
- Old bay seasoning
Next, transfer the mixture to a bowl (photo 11), and add in the crabmeat, mix well until just combined.
Now it’s time to load up the egg whites. Try using a piping bag or a piping tool to transfer the yolk mixture to the egg whites.
If you do not have any of these products, it’s completely fine. The old-fashioned way works just as well.
Use a spoon to fill the egg yolk cavity completely, it’s even better to end it with a little filling mounded on top.
Garnish them up with extra herbs and crabmeat, or with any of the following optional toppings:
- Toasted bread crumbs
- Smoked paprika
Frequently Asked Questions (FAQ)
Eggs are great for protein but is also high in cholesterol. Check with your doctor for consumption amount.
Yes, boiling the eggs the night before will make it easier for you to complete the yolk mixture, and will cut down the preparation time.
They are best served immediately but can last in the refrigerator in an airtight container for up to 2 days.
More Favorite Egg Recipes
If you love these crabmeat deviled eggs, try one of these egg recipes next:
Haitian Foods That Goes With Crab Deviled Eggs
This easy recipe pairs well with almost any dish from around the world. But if you want to serve it with some of your favorite Haitian food recipes, we have a few suggestions below:
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Crab Deviled Eggs Recipe
- 7 Hard-Boiled Eggs
- 1 Cup Avonaise Mayonnaise or ⅓ Cup regular mayonnaise
- 1 ½ Tsp. Dijon Mustard
- ½ Cup Crabmeat cooked lump crab meat. Plus more for garnishing.
- 1 Tbsp. Hot Horseradish optional
- 1 Tbsp. Onion minced
- 2 Garlic Cloves minced
- 1 Tbsp. Fresh Parsley
- 1 ½ Tsp. Old bay seasoning
- ¼ Cup Water optional – to loosen up the mixture if needed.
- Cooke the eggs for 12 minutes. Transfer the hard boiled eggs to an ice bath to stop them from cooking. Peel and cut the eggs lenghtwise. Transfer the yolk to the food processor, then add the Mayonnaise, Mustard, Horseradish, Onion, Garlic, Fresh Parsley, and Old bay seasoning. Blend until creamy.
- Fold in the crab meat.
- Fill in the egg cavity with the mixture.Garnish with herbs and extra meat.