Appetizers, Sides

Crab Deviled Eggs

7 Comments 30 March 2011

I’m having a memory problem. Which in and of itself is not unusual for me. I’m trying to remember if I’ve made deviled eggs before. If I have, it’s obviously not been too much, I’d surely remember. Last week I was talking with one of my bosses at work, wondering what we should make next for this place. She promptly spouted off: deviled eggs.

And so it was, like some momentous, life-changing decree. Thanks, boss lady!

I knew we couldn’t make just any deviled eggs, though. Well, we could actually. Your average deviled eggs can still look very enticing. I love it when folks pipe in the egg filling with a pastry tip. I’ve even got some pastry tips I’ve been wanting to try. But something told me to dig deeper and see what other ideas I could find.

And there it was – lobster deviled eggs. Yep. That was the one, the recipe. Although, I knew right away that if I couldn’t find lobster meat already de-lobster-ed, I’d have to find another solution. I wasn’t quite ready to tackle cooking a lobster, and frankly, if I’m going to buy tails, I’d rather not have those in deviled eggs, thank you muchly. So we decided to substitute crab. Yeah, it’s pricey, and the good news is if you don’t want to buy the little container of lump crab meat, without it, this recipe still makes a great deviled egg. Thankfully, with the crab meat, we felt it tasted as if it brought these to a whole new and yummy level.

Crab Deviled Eggs

The star of the show, lump crab meat. Thank the kitchen gods this stuff comes de-crab-ed and ready to just use, you know? And, confession time, this is the first time I’ve even bought the stuff this way! Next time – crab cakes. Oh yeah.

Crab Deviled Eggs

So, hey – easy recipe! After you hard boil a few eggs, just mix up the removed egg yolks, a little mayo, some capers, chives and the crab. A dash of salt and fresh pepper. Some very finely minced shallots as well.

Crab Deviled Eggs

It’s done. You’ve made deviled eggs! Some really darn good ones, if we do say so ourselves.

Crab Deviled Eggs

There. You’re all set for spring and summer get togethers! The crab definitely gives these deviled eggs a twist, one we were pretty darn pleased with. I think I’m in love with capers. And the shallot, which I feared might be too much, added in a nice oniony undertone without overpowering everything else. Surprisingly enough, the small amount of mayo was just right.

As always, hope you enjoy!

Crab Deviled Eggs

Adapted from Lobster Deviled Eggs by Tyler Florence

  • 6 hard-boiled eggs, split, yolks removed and reserved
  • 4 ounces cooked lump crab meat
  • 1 teaspoon dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon finely minced shallot
  • 1 tablespoon capers
  • 1 tablespoon chopped chives, plus 1 tablespoon more for garnish

Set aside split egg whites on a platter. (If you don’t have an egg platter, place them on a paper towel-lined plate to keep them from slipping and sliding.) Mix all the other ingredients together, salt and pepper to taste, and spoon back into each egg white.  Sprinkle with more fresh pepper and the reserved chives.

Chill any leftovers, covered, in the fridge for up two days. Eggs are usually best the day they’re made.


Are you unfamiliar with hard boiling eggs? It’s OK if you are – this was only the third or so time I’d done it! Place eggs in a saucepan big enough to cover with water an inch above the eggs. Bring water to a boil. Remove from heat, cover the saucepan and let the eggs sit in the hot water for 18 minutes. After that immediately cool the eggs in an ice bath to stop the cooking. Gently tap each egg to crack it and roll between hands to further crack and loosen the shell. Carefully peel eggs. (reiterated from the 2000 Betty Crocker’s Cookbook)

Now for the honesty. Sometimes peeling those eggs is a pain in the rear. Yes, you might tear an egg. You might not have each egg come out glossy and smooth. That’s OK. It’s something that gets easier with practice. Some advise a little vinegar or salt in the boiling water to help make them easier to peel, but I haven’t tried that yet. When folks taste the end results they’ll appreciate the effort. I admit I fretted over this, I tore a couple, blah blah. Didn’t matter. No one said they were ugly deviled eggs. They just wanted to eat them. OK, yes, they were all family members. Wink.

The more we stirred the ingredients, the more the crab shredded. We liked the texture it created, but if you want to try to keep the original lump texture of the crab, add it in after the other ingredients are all stirred together. Gently fold in the crab and it will probably hold that lump shape better.

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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7 Comments so far

  1. Kati says:

    EVIL! Evil Kenda! Damn it. I’m making these. They look scrumptious.

  2. KMont says:

    Kati, can’t wait to hear what you think of them! And thank you – being evil is so hard! 😀

  3. BevQB says:

    Hmmmm…. I never thought of adding crab meat to the little buggers. I’m liking your idea. The last few times I’ve made them, I’ve added a slice or half (depends on size) of a pimento stuffed green olive to the top as a garnish and I’m now addicted to the extra kick of flavor. I think that would work well with the crab too. Must try soon.

    BTW, a couple of hints I’ve picked up- the older the eggs, the easier they are to peel. There’s an air pocket that forms inside them and the air pocket gets larger the older they are. When you crack them, the air pocket tends to be at the wide end so crack that end first, then crack the narrow end. Supposedly this forces the air under the shell membrane and it seperates from the white easier.

    Oh and one other tip that I’ve yet to remember to try (grrr)- roll your eggs around on the counter before hard cooking them to center the yolk within the shell.

    BTW, I’ve always wondered what a caper tastes like? Anything you can compare them to?

    • KMont says:

      Bev, thanks for the great tips on hard boiled eggs!

      We, uh, tried to call our mom before we did this, but sadly she wasn’t at home. Har har.

      The olives sound like a great idea! As for capers, they are these tiny, salty little things that, since you like olives, I’m betting you’d like the capers too. I’m not really sure off the top of my head what else to compare them too. I’d have to go home, spoon up some and contemplate it lol. But yes to salty and savory. You can sometimes get them in very small bottles/quantities, so I’d start with that and see if you like ’em. I bought the bigger bottle this time, thinking about trying them out in a pasta recipe.

  4. BevQB says:

    Hey Kmont, just wanted to let you know that I tried the capers on our deviled eggs yesterday and they were a hit! I was going to try the crab too, but I made ravioli with white clam sauce Friday night and damned if I didn’t dump all my cans of crab into it. As soon as I did it, I realized I forgot to save one for the deviled eggs. Oh well, next time for sure, but thanks again for the advice.

  5. BevQB says:

    Oh, I forgot to mention that before I boiled the eggs, I turned them over in the carton and let them sit for like 15-20 minutes. This moved the yolk away from the bottom end and there were no back end blowouts in the cooked white (where the yolk rips the back edge).

    • KMont says:

      I’m glad you liked the capers! I did laugh a little at the reason for the crab getting left out, but I bet the ravioli were great! 😀 And thanks for the tip on turning the eggs.

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