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Crab deviled eggs
4.8 from 195 votes

Crab deviled eggs

Crab Deviled Eggs combine firm, hard-boiled eggs with a filling of cooked crab meat blended with diced red and green bell peppers, onion, cucumber or pickles, radish, and fresh cilantro. The mixture is bound with olive oil, mayonnaise, lime juice, and mustard, seasoned with optional cumin, salt, and pepper for a refreshing and savory appetizer. The eggs are garnished with crab pieces and fresh herbs for presentation.

Course: Appetizer, Snacks

Ingredients

  • 5-6 egg
  • ½ cup crab meat cooked
  • 2 tablespoons red onion finely diced
  • 2 tablespoons red bell pepper finely diced
  • 2 tablespoons green bell pepper finely diced
  • 2 tablespoons cucumber or diced pickles, finely diced
  • 1-2 radish finely diced
  • 1 tablespoon cilantro finely chopped
  • 2 tablespoons lime juice or lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon cumin optional
  • salt to taste
  • black pepper to taste
To garnish:
  • Pieces crab meat cooked
  • chive can also use cilantro/parsley or your choice of fresh herbs
  • dill can also use cilantro/parsley or your choice of fresh herbs
  • lettuce leaves for serving

Instructions

To boil and peel the eggs:
    Cup of Yum
  1. Fill a small to medium sized pot with water, add the eggs (while the water is still cold) and pinch of salt, and place the pot on the stove over medium heat. Bring the water to a boil, and turn the heat off as soon as the water starts to boil. Let the eggs sit in the hot water for about ~10-15 minutes, 10 minutes will result in softer boiled eggs and 15 minutes will result in a more solid and harder boiled yolk. For deviled eggs, I prefer the yolk to be a little on the more solid side (closer to 15 minutes) since it makes a better filling. Exact times will also vary based on the size of the eggs.
  2. To help peel the eggs, crack the egg shell on each end and then gently roll it on a hard surface.
  3. Gently peel the eggs under cold water.
To make the crab salad deviled eggs:
  1. For the crab salad filling, mix the cooked crab meat with diced onions, diced bell peppers, diced cucumbers, diced radish, lime juice, olive oil, chopped cilantro, and salt/pepper. Save refrigerated until ready to use.
  2. For the crab deviled eggs, cut in the eggs in half lengthwise and remove the yolks using a small spoon.
  3. Mash the eggs yolks with the mayonnaise and mustard; add cumin (if desired) and salt to taste.
  4. Add the crab salad to the yolk mix and mix well.
  5. Use a spoon to generously fill the hollow egg white halves with the egg yolk crab filling.
  6. Garnish the deviled eggs with the cooked crab meat and fresh herbs. Place the crab salad stuffed deviled eggs on greens or lettuce to serve.

Notes

  • You can substitute crab meat with tuna or chopped shrimp to vary the flavor.