Crab Claw Deviled Eggs (Edit recipe)

Deviled eggs are always delicious, and you can dress them up in a lot of variations. I like them as an appetizer, and they’re especially good when you’re preparing an Easter brunch – it’s never too early to start planning a menu – as a way to use those extra hard-boiled eggs. This version is elevated with the addition of some crab meat I got on sale at the seafood counter. Yes, crab meat can be expensive, but it elevates these deviled eggs to a level worth splurging just a bit. In a pinch (hello, pantry recipes), you could use canned.

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	72
Fat:	6 g
Carbohydrates:	0 g
Protein:	4 g
Cholesterol:	27 g
Sodium:	308 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 6

Ingredients

crab claw meatcrab claw meat
6 whole Eggs, hard-boiled
Mayonnaise*mayonnaise*
Dijon Mustard*Dijon mustard*
1 Tbsp Lemon Juice, fresh
2 Tbsp Chives, split, chopped
.5 tsp Sea Salt
.25 tsp Smoked Paprika
1 pinch Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel eggs and cut in half, lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites.
Mash yolks with the back of a fork until the texture of sand is reached. Whip in mayonnaise, mustard, lemon juice, 1 tablespoon chopped chives, paprika, salt and pepper until smooth, creamy texture is reached.
Drain excess liquid from crab claw meat and break up into egg mixture. Stir to combine and place filling in a piping bag or plastic bag. Cut the tip of the bag and pipe into the egg whites. Garnish with 1 tablespoon chopped chives.