Crab Cake Deviled Eggs Old Bay (Printable Version)

Creamy crab-filled deviled eggs topped with Old Bay and chives — quick, briny appetizer ready in 32 minutes.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Crab Filling

02 - 1/2 cup lump crab meat, picked over for shells
03 - 1/4 cup mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1/2 teaspoon Worcestershire sauce
06 - 1 teaspoon fresh lemon juice
07 - 1 tablespoon finely chopped fresh chives
08 - 1 tablespoon finely diced celery
09 - 1/2 teaspoon Old Bay seasoning, plus extra for garnish
10 - Salt and pepper, to taste

→ Garnish

11 - 1 tablespoon fresh chives, finely sliced
12 - Additional Old Bay seasoning, for dusting
13 - Lemon wedges (optional)

# Step-by-Step:

01 - Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to a bowl of ice water. Once cool, peel the eggs and slice in half lengthwise.
03 - Carefully remove yolks and place them in a medium mixing bowl. Set egg whites aside.
04 - Mash yolks with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until smooth.
05 - Gently fold in crab meat, celery, and chives. Season with salt and pepper to taste.
06 - Spoon or pipe the crab mixture into each egg white half, mounding slightly.
07 - Sprinkle with additional Old Bay seasoning and chopped chives.
08 - Serve immediately, with lemon wedges if desired.

# Expert Advice:

01 -
  • They turn simple deviled eggs into a surprisingly elegant party starter, and no one ever guesses how easy they are.
  • The creamy crab filling packs so much flavor, you’ll want to steal a spoonful before filling the eggs.
02 -
  • If the crab mixture is overworked, it turns mushy—gently fold to preserve tender pieces.
  • Letting the eggs sit in ice water for the full time really does make peeling painless, even if you’re impatient.
03 -
  • Use an offset spatula or piping bag for tidy, high mounds of filling every time.
  • A quick minute under the broiler adds surprising depth—just keep an eye so nothing burns.
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