In the south we love our deviled eggs! Every holiday, baby shower, and backyard bbq is guaranteed to have a tray of deviled eggs on the food table. Be sure to take these lump crab-stuffed deviled eggs to your next function.
Crab-Stuffed Deviled Eggs Ingredients
- hard boiled eggs
- lump crab meat
- mayonnaise
- Creole or dijon mustard
- apple cider vinegar
- Tony Chachere’s Herbs ‘N Spices
- parsley
- paprika
How to make Crab-Stuffed Deviled Eggs
- 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.
- Add in half of the crab meat, and break it apart with the fork. Mix in the mayonnaise, mustard, apple cider vinegar, and Tony Chachere’s.
- 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 Tony’s seasoning. Top the filled eggs with the remaining seasoned lump crab meat. Sprinkle with additional parsley.
- Sprinkle with parsley and paprika, cover and refrigerate the eggs until 20 minutes before serving. Can be made up to a day ahead.
Crab-Stuffed Deviled Eggs
Ingredients
Instructions
-
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.
-
Add in half of the crab meat, and break it apart with the fork. Mix in the mayonnaise, mustard, apple cider vinegar, and Tony Chachere’s.
-
Fill the cavity of each egg white half with the crab and yolk mixture. Sprinkle the remaining lump crab meat on top of the filled eggs. Sprinkle with additional parsley and paprika, and refrigerate the eggs until 20 minutes before serving. Can be made up to a day ahead.
