Crab and Chive Deviled Eggs

Photo by Levi Brown
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  • Serves 6
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


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


  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.