Creole Crab-Stuffed Deviled Eggs

Prepare to tantalize your taste buds with Creole Crab-Stuffed Deviled Eggs, a scrumptious twist on a classic appetizer. These eggs are filled with a flavorful mixture of lump crab meat, spices, and creamy mayo, creating a perfect bite-sized treat for any gathering.

Why Make This Recipe

These Creole Crab-Stuffed Deviled Eggs are a delightful fusion of seafood and traditional deviled eggs, offering a unique and savory flavor profile that will impress your guests. They are easy to make and are sure to be a hit at any party or gathering.

How to Make Creole Crab-Stuffed Deviled Eggs

Ingredients:

• 12 eggs, hard-boiled, peeled, and halved lengthwise


• 8 ounces lump crab meat, divided


• 1/3 cup mayonnaise


• 1 tablespoon prepared horseradish


• 1 tablespoon sriracha


• 1 tablespoon capers, minced


• 2 teaspoons Creole or Dijon mustard


• 2 teaspoons apple cider vinegar


• 1 small shallot, minced


• 1 1/2 teaspoons Old Bay seafood seasoning, divided


• 1 tablespoon fresh parsley, chopped, plus more to top


• 1 tablespoon fresh chives, chopped, plus more to top


• Paprika, to top

Directions:

1. Scoop out the yolks from the hard-boiled eggs and place them in a large mixing bowl. Mash the yolks with a fork until no large chunks remain.


2. Add in half of the crab meat, and break it apart with the fork. Mix in the mayonnaise, horseradish, sriracha, capers, mustard, apple cider vinegar, shallot, 1 teaspoon of the Old Bay, parsley, and chives.


3. Fill the cavity of each egg white half with the crab and yolk mixture. Sprinkle the remaining lump crab meat with 1/2 teaspoon of Old Bay seafood seasoning. Top the filled eggs with the seasoned lump crab meat. Sprinkle with additional parsley, chives, and paprika.


4. Cover and refrigerate the eggs until 20 minutes before serving. Can be made up to a day ahead.

How to Serve Creole Crab-Stuffed Deviled Eggs

Serve these delectable deviled eggs as an appetizer at your next gathering or party. They are best enjoyed chilled, allowing the flavors to meld together for a delicious bite.

How to Store Creole Crab-Stuffed Deviled Eggs

Store any leftover deviled eggs in an airtight container in the refrigerator. Consume within 2 days for best taste and quality.

Tips to Make Creole Crab-Stuffed Deviled Eggs

• Ensure your eggs are hard-boiled perfectly to make peeling easier.


• Be generous with the seasoning to enhance the flavor of the filling.


• Garnish the eggs with fresh herbs just before serving for a pop of color and freshness.

Variation

For a different twist, consider adding diced jalapeños or a squeeze of lemon juice to the filling for added zest and heat.

Creole Crab-Stuffed Deviled Eggs

Author: Maria Courses: Dinner, Lunch

Difficulty: Intermediate Prep Time

Servings: 24 Calories: 120

Best Season: All Seasons

Description

Elevate your appetizer game with these flavorful Creole Crab-Stuffed Deviled Eggs. Packed with lump crab meat and zesty spices, these eggs are a crowd-pleasing delight.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 12 eggs, hard-boiled, peeled, and halved lengthwise
• 8 ounces lump crab meat, divided
• ¹⁄₃ cup mayonnaise
• 1 tablespoon prepared horseradish
• 1 tablespoon sriracha
• 1 tablespoon capers, minced
• 2 teaspoons Creole or Dijon mustard
• 2 teaspoons apple cider vinegar
• 1 small shallot, minced
• 1 ¹⁄₂ teaspoons Old Bay seafood seasoning, divided
• 1 tablespoon fresh parsley, chopped, plus more to top
• 1 tablespoon fresh chives, chopped, plus more to top
• Paprika, to top

Directions

1. Mark as complete

Nutrition Facts

Servings 24

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Amount Per Serving

Calories 120kcal

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Keywords: Creole Crab-Stuffed Deviled Eggs, appetizer, seafood, party food, flavorful eggs