Crab and Chive Deviled Eggs

Crab and Chive Deviled Eggs
Levi Brown
Deviled eggs go upscale with the addition of lump crabmeat and fresh chives.

Get the recipe.
Serves 6
preparation
15
minutes
cooking
35
minutes

Ingredients

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

 

Dawn Perry
May 2012

Nutritional Information

  • Per Serving
  • Calories 156
  • 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
What does this mean? See Nutrition 101.