Go Back
Creole Crab-Stuffed Deviled Eggs

Creole Crab-Stuffed Deviled Eggs

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dinner, Lunch
Servings 24
Calories 120 kcal

Ingredients
  

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

Notes

You can add a dash of hot sauce for extra heat or top with a sprinkle of smoked paprika for a smoky flavor.
Keyword Appetizer, Creole Crab-Stuffed Deviled Eggs, flavorful eggs, Party Food, Seafood