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Crab Deviled Eggs

It’s Day 22 of the Whole30 – the end is in sight!  The end is in sight!

Actually, it hasn’t been that hard.  In fact, it really hasn’t been hard at all.  Yesterday I had 3 eggs scrambled in coconut oil and 3 mugs of coffee with coconut milk for breakfast, leftovers for lunch (pork meatballs and kale cooked in a red curry-coconut sauce) and for dinner we had stuffed bell peppers, summer squash sauteed in ghee and a salad of fresh tomatoes from our garden and watermelon.  It was all pretty delicious, actually.

At any rate, today’s recipe is one of the dishes I took to our company picnic last Saturday.  I made two kinds – standard deviled eggs, and these – and these were by far one of the most popular dishes of the picnic.  We had a few of the regular deviled eggs left over; I think one of these was left.

As deviled egg recipes go, this one is pretty good, and there is plenty of filling; if I remember correctly, I had some left over, which Beloved devoured with a spoon.  Make sure and buy the best quality of canned crab you can find; it will just taste better.  However, if you find the crab has a bit of a “fishy” smell, rinse it thoroughly with cold water and pat dry before mixing it into the egg yolk mixture.

Crab Deviled Eggs

Crab Deviled Eggs

4.7 from 3 reviews
Crab Deviled Eggs
Serves: 12
  • 12 large hard-boiled eggs, peeled
  • 2/3 cup mayonnaise, preferably homemade
  • 2 tablespoons dill pickle, finely chopped
  • 1/4 cup celery, finely diced
  • 1/4 cup onion, finely diced
  • 1 cup lump crab meat, picked over
  • 1 tablespoon Old Bay Seasoning
  • salt and freshly-ground black pepper, to taste
  1. Cut eggs in half lengthwise; reserve both the yolks and the whites.
  2. Mashing with a fork, combine the yolks with the mayonnaise, pickle, celery, onion and Old Bay seasoning until well blended. Stir in the crab; taste and season as needed with salt and pepper.
  3. Spoon the crab mixture into the reserved egg whites and arrange on a platter. Cover loosely with plastic wrap and refrigerate if not serving immediately.
  4. Nutrition (per serving): 188 calories, 16.3g total fat, 212.4mg cholesterol, 156.8mg sodium, 107.4mg potassium, 1.6g carbohydrates, <1g fiber, 1.3g sugar, 8.6g protein


Kari says:

This looks totally delish! Can’t wait to try it out 🙂 I only have one question though – as someone not from america, Im not familiar with this “Old Bay Seasoning” – (could be its a known spice in other parts of the world, but Im a Norwegian and Ive never heard of it) could you tell me what’s in it? Thanks 🙂

Jan says:

Old Bay Seasoning is a common commercial spice mix here in the U.S. that is very good in (and sprinkled on) seafood dishes. If you want to make some for yourself, here’s a simple recipe for the blend:

1 tablespoon ground dried bay leaves
2 teaspoons celery salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons ground black pepper
1 teaspoon sweet or smoked paprika
1 teaspoon ground celery seeds
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground mace
1/8 teaspoon ground cardamom
1/8 teaspoon ground allspice

Combine all ingredients and mix thoroughly. Store in an airtight container and store in a cool place. Use with seafood or chicken.

Looks delicious! John made his own (probably Paleo influenced) version of egg salad yesterday with mustard, vinegar and little salt and pepper to taste. Stiff, but good!

Be says:

These were delicious! The best part was what she did with the leftovers – Crab Cakes Benedict!

Mamabadger says:

I don’t usually do deviled eggs, but these do sound yummie.

Melanie says:

sounds delish! anyone know of a homemade GF mayonnaise recipe?

joanna says:

i made these today and they were pretty good. i’m sure it would’ve tasted better if i could get some fresh crab meat but all i can afford is canned. i loved the flavorings though. i rarely use old bay!

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