Crab Deviled Eggs

I’ve been working on a series of deviled egg recipe variations. Today I’m sharing a recipe for deviled eggs with crab and Old Bay. If you’re looking for a recipe for crab meat deviled eggs or lump crab deviled eggs, this is the one for you! These Old Bay Crab Deviled Eggs are a delicious mix of flavor with lump crab meat, zesty lemon, and a light kick of spice. I’ll be sharing more delicious deviled eggs recipes leading up to Easter, so stay tuned for more yummy and unique takes on the classic dish! For now, here’s the recipe for deviled eggs with crab meat.

More deviled egg recipes like these deviled eggs with crab:

What you need to make Old Bay crab deviled eggs

To make this recipe for lump crab deviled eggs, here are the ingredients you’ll need:

• 1 dozen hard-boiled eggs, peeled and halved lengthwise. I always use my Instant Pot for making hard-boiled eggs. Not only is it really easy to make eggs in the pressure cooker, but they are somehow also easier to peel! I use the 5-5-5 method (5 minutes at high pressure, 5 minutes of natural pressure release, then 5 minutes in an ice water bath).
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon Old Bay seasoning, plus more for garnish
• 8 ounces lump crab meat, shredded (divided)
• 1 tablespoon sour cream
• 1 teaspoon lemon zest
• Freshly cracked salt and pepper, to taste
• Chopped fresh parsley, for garnish

When you’re buying your crab meat, you can find fresh crab meat from the supermarket, or even have fresh crab delivered to your home!

How to make this lump crab deviled eggs recipe

The first step in this recipe for deviled eggs with crab meat is to remove the yolks from the hard-boiled egg halves and place the yolks into a bowl (leaving the egg whites intact). Add mayonnaise, Dijon mustard, lemon juice, and 1 teaspoon of the Old Bay seasoning (or more, to taste) to the bowl with the yolks. Smash with a fork until the yolks and mixture are smooth, and mix so that the ingredients are well blended. Fold in half of the shredded crab meat.

Place the egg yolk mixture into a plastic zipper bag and seal. Snip off one of the bottom corners of the bag with scissors, then pipe the yolk mixture evenly into the hollowed holes of the egg whites.

In a small bowl, mix the remaining crab meat with the sour cream and lemon zest. Season with salt and pepper, to taste. Add the crab meat and sour cream mixture on top of the egg yolk mixture on the lump crab deviled eggs.

Sprinkle the Crab Deviled Eggs with additional Old Bay seasoning and chopped parsley as a garnish.

Cover the deviled eggs with crab loosely with plastic wrap and refrigerate for one hour or until ready to serve. This will really help the flavors meld together.

This crabmeat deviled eggs recipe is SO good!

Here’s the Crab Deviled Eggs recipe! Stay tuned for a Jalapeno Popper Deviled Eggs recipe later this month!