Join our community of Solution Seekers!

Crab and Chive Deviled Eggs

Crab and Chive Deviled Eggs
Click a Star to Rate This Recipe
Serves 6| Hands-On Time: | Total Time:


  • 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


  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.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 156
  • Fat 13g
  • Sat Fat 3g
  • Cholesterol 223mg
  • Sodium 301mg
  • Protein 9g
  • Carbohydrate 1g
  • Sugar 1g
  • Fiber 0g
  • Iron 1mg
  • Calcium 33mg
What does this mean? See Nutrition 101 .

Quick Tip

Be sure to pick through crab meat before you serve it. Place the meat in a shallow tray and rub it between your fingertips to feel for shards.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.