Crab-Stuffed Deviled Eggs
- 12 hard boiled eggs (hard boiled, peeled, and halved lengthwise)
- 8 ounces lump crab (divided)
- 1/3 cups mayonnaise
- 2 teaspoons Creole or Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons Tony Chachere's Creole Seasoning
- 1 tablespoon chopped parsley (plus more for garnish)
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.
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!