Crab Deviled Eggs are the perfect appetizer for your next party! These little bite size bundles of elegant eggs are all dressed up, taking classic deviled eggs to the next level. They're so tasty, and beautiful.
Were deviled eggs the world's first party app? It's possible!
According to The History Channel, way back in Ancient Rome, people would boil eggs and serve them with sauces at the start of gatherings. Since then, egg recipes have come and gone in public popularity, but they'll always be one of the best party appetizers!
And these days, there are so many ways to dress up a regular ol' deviled egg. This Crab Deviled Eggs recipe is one of my faves, and sure to please seafood lovers!
🌟 Why this recipe works
The next time you're looking for an elegant appetizer, try these crab deviled eggs!
- Easy: The steps are easy to follow. I've included step-by-step photos below to help guide you.
- Simple ingredients: This recipe calls for basic key ingredients you can find in any grocery store.
- Flavorful: With extra herbs and spices, there's nothing boring about this deviled egg recipe!
- Bite-size: These are bite-sized finger foods are perfect for passed party apps or for a party buffet.
- Great seafood dish: With fresh crab both in and on top of the deviled eggs, this easy eggs recipe is a seafood lover's dream bite!
🛒 Ingredient notes
- Crab - The star ingredient! If you can find or have access to fresh Dungeness crab meat, that's the best crab for this recipe. But you can also use any other type of fresh or frozen crab (thawed), or even imitation crab meat.
If you are using imitation/lump crab meat: use two forks to shred the crab meat to mimic the appearance of fresh crab.
- Eggs - Use fresh large eggs. With six hard-boiled eggs you'll get 12 halves of egg whites and plenty of egg yolks for the egg mixture.
- Mayonnaise - Use your favorite mayonnaise which acts as the main binding ingredient in the egg salad mixture. I often use my favorite vegan mayo and it tastes just as delicious!
- Mustard - Use Dijon mustard to add some tang to the mixture.
- Red onion - Make sure you finely dice the red onion. This adds a subtle sharp spice to each bite.
- Lemon juice - This adds some bright acidity to balance out the flavors.
- Old Bay Seasoning - this adds some nice flavor to the deviled eggs! You can substitute paprika instead of Old Bay Seasoning.
- Herbs - use fresh or dried dill and chives
- Olive oil, kosher salt, and ground black pepper
Other optional ingredients you might want to add to the egg salad mix:
- Like heat? Add hot sauce, creole seasoning, cayenne pepper.
- This deviled eggs recipe is great topped with herbs like fresh parsley, green onion, or dill.
- Add some extra crunch with finely diced pickles, green pepper, or red bell pepper.
✅ Step-by-step instructions
- Start by hard-boiling the eggs. You can either do this by the stovetop method outlined in the recipe card at the bottom of this post. Or you can follow our Instant Pot / Ninja Foodi Hard-Boiled Eggs recipe (known as the 5-5-5 method).
2. Place the hard-boiled eggs in an ice bath for 5 minutes. If it's your first time making an ice bath: place ice in a large glass bowl and then fill about ½ of the bowl with ice cold water. This helps stop the eggs from cooking and also makes it easier to peel eggs.
3. Peel the eggs. Discard the shells (use in your compost!).
4. Use a sharp knife to slice the hard boiled eggs in half. You can do this lengthwise or crosswise - it's up to you!
5. Use a small spoon to carefully scoop out the egg yolks. Place the yolks in a separate large bowl and place the hollowed out egg white halves aside on a plate.
6. To the bowl of egg yolks, add the crab, mayo, mustard, olive oil, lemon juice, Old Bay Seasoning, dill, chives, and salt and pepper. Mash egg yolks with the back of a fork and stir all ingredients together well until fully combined.
7. You can spoon the filling into each egg white half. Or you can place the mixture into a pastry piping bag and pipe yolk mixture into each egg white half.
8. Top each egg with some shredded crab meat and if you want, extra chopped chives or dill.
NOTE: You will likely have some leftover filling. See FAQ section below for suggestions.
👩🏻🍳 Recipe FAQs
These are a great make ahead recipe! Simply keep the filling and the egg white halves separate in the refrigerator until you are ready to serve. Just before serving, spoon or pipe the filling into each egg white half and serve.
Make sure the egg yolks have cooled down to room temperature and aren't too warm before mixing them in with the other ingredients. If the yolks are too warm, the filling could end up being too runny.
The smell of deviled eggs gets stronger every day it is in the fridge, so eat them within a day or two if possible. But you can store deviled eggs in the refrigerator for up to two or three days.
Spread leftover egg filling between two pieces of bread, slice off the edges, and cut into quarters to create delicious and adorable finger sandwiches. Or serve over a bed of greens for a light lunch.
🍽 Serving ideas
This great appetizer looks amazing on any party table, but is especially appetizing for any holiday party. We love serving this at Easter, Christmas, and Mother's Day!
If you're hosting a brunch, serve this easy crab appetizer along with our most popular fan favorite brunch recipe: Banana Crumb Coffee Cake.
🍷 🥂 Wine pairings
Crab deviled eggs pair deliciously with white wine. Serve these yummy appetizers with a Sauvignon Blanc, a Pinot Gris, or an Albariño wine.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you'll need:
- Saucepan - If hard-boiling eggs on the stove, you'll need a large saucepan. You can also hard-boil eggs in the electric pressure cooker. We love using our Instant Pot or Ninja Foodi.
- Bowls - You'll need mixing bowls for the ice bath and for mixing the filling.
- Spoon - Use a small spoon to scoop out the hardened egg yolks and separate them from the egg whites.
- Piping bag - You'll need a piping bag with piping tip for piping the filling into the egg white halves.
More spring recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Crab Deviled Eggs
- 6 large eggs
- ½ cup cooked crab meat, shredded, plus more for garnish
- ¼ cup mayonnaise
- 1 Tablespoon finely diced red onion
- 1 Tablespoon olive oil
- 1 Tablespoon Dijon mustard
- ½ Tablespoon lemon juice
- 1 teaspoon Old Bay Seasoning or paprika
- kosher salt and ground black pepper, to taste
- Optional: chopped chives for garnish
Make the hard-boiled eggs
- You can use our pressure cooker 5-5-5- method, or make the eggs on the stove.
- Fill a medium or large pot of water with about two inches of water. Gently place the eggs in. Bring the water to a boil, then turn off the heat. Cover, and let the eggs sit for 15 minutes.
- At around the 13 minute mark, make an ice bath in a large bowl. After 15 minutes, transfer the eggs carefully to the ice bath and let them sit in the ice water bath for 5 minutes. Peel the eggs.
- Slice each egg in half. Using a spoon, carefully lift the egg yolks out of the centers and place the yolks in a large bowl. Set the egg white halves aside on a plate.
Make the deviled egg filling
- To the bowl with the egg yolks, add the cooked crab meat, mayonnaise, red onion, olive oil, Dijon mustard, lemon juice, Old Bay Seasoning (or paprika). Use a fork to mash the eggs and mix all of the ingredients together until fully combined. Salt and pepper to taste.
- Spoon about a tablespoon of filling into each egg white half. Or, place the filling into a pastry bag and pipe into each egg white half.
- Garnish each deviled egg with a little extra crab meat and chopped chives.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.