Crab and Chive Deviled Eggs

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Photo by Levi Brown
Crab and Chive Deviled Eggs 2.8 18 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 156 calories
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 223 mg
    • Sodium 301 mg
    • Protein 9 g
    • Carbohydrate 1 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 1 mg
    • Calcium 33 mg

Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, lemon juice, mustard, seafood seasoning, and ¼ teaspoon each salt and pepper. Fold in half the crab.Spoon the crab mixture into the egg whites, top with the remaining crab, and sprinkle with the chives. 

Ingredients

  1. Check 6 large eggs
  2. Check 1/4 cup mayonnaise
  3. Check 1 teaspoon fresh lemon juice
  4. Check 1 teaspoon Dijon mustard
  5. Check 1/2 teaspoon seafood seasoning (such as Old Bay)
  6. Check kosher salt and black pepper
  7. Check 1/4 cup lump crabmeat (about 2 ounces)
  8. Check 1 tablespoon chopped fresh chives

Directions

  1. Place the eggs in a large saucepan and add enough cold water to cover by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
  2. Peel the eggs and cut in half lengthwise. Transfer the yolks to a small bowl and mash with the mayonnaise, lemon juice, mustard, seafood seasoning, and ¼ teaspoon each salt and pepper. Fold in half the crab.
  3. Spoon the crab mixture into the egg whites, top with the remaining crab, and sprinkle with the chives.