These easy and tasty crab deviled eggs are made with a creamy filling of crab meat, onions, bell pepper, radish, cucumber, cilantro, lime, cumin, mayonnaise, and mustard. Deviled eggs remind me of my grandmother in Texas. She used to make them for family get togethers, holidays, or sometimes just because. I had to use all my self-restraint to not eat the entire tray, and now when I make them I see my kids going through the same struggle, always begging for one more. I love a simple classic deviled egg, but sometimes it’s fun to change the flavors and try something different. I love crab salad and thought it would be a perfect filling for deviled eggs. I think I was right.
Crab deviled eggs
- 5-6 eggs
- ½ cup of cooked crab meat
- 2 tablespoons of finely diced red onion
- 2 tablespoons of finely diced red bell pepper
- 2 tablespoons of finely diced green bell pepper
- 2 tablespoons of finely diced cucumber or diced pickles
- 1-2 radishes finely diced
- 1 tablespoon of finely chopped cilantro
- 2 tablespoons of lime or lemon juice
- 1 tablespoon of olive oil
- 1 tablespoon of mayonnaise
- 1 teaspoon of mustard
- 1 teaspoon of cumin - optional
- Salt and pepper to taste
- Pieces of cooked crab meat
- Chives and dill leaves can also use cilantro/parsley or your choice of fresh herbs
- Lettuce leaves for serving
To boil and peel the eggs:
- Fill a small to medium sized pot with water, add the eggs (while the water is still cold) and pinch of salt, and place the pot on the stove over medium heat. Bring the water to a boil, and turn the heat off as soon as the water starts to boil. Let the eggs sit in the hot water for about ~10-15 minutes, 10 minutes will result in softer boiled eggs and 15 minutes will result in a more solid and harder boiled yolk. For deviled eggs, I prefer the yolk to be a little on the more solid side (closer to 15 minutes) since it makes a better filling. Exact times will also vary based on the size of the eggs.
- To help peel the eggs, crack the egg shell on each end and then gently roll it on a hard surface.
- Gently peel the eggs under cold water.
To make the crab salad deviled eggs:
- For the crab salad filling, mix the cooked crab meat with diced onions, diced bell peppers, diced cucumbers, diced radish, lime juice, olive oil, chopped cilantro, and salt/pepper. Save refrigerated until ready to use.
- For the crab deviled eggs, cut in the eggs in half lengthwise and remove the yolks using a small spoon.
- Mash the eggs yolks with the mayonnaise and mustard; add cumin (if desired) and salt to taste.
- Add the crab salad to the yolk mix and mix well.
- Use a spoon to generously fill the hollow egg white halves with the egg yolk crab filling.
- Garnish the deviled eggs with the cooked crab meat and fresh herbs. Place the crab salad stuffed deviled eggs on greens or lettuce to serve.
These crab deviled eggs are a great appetizer for a party, but you really don’t need an event as an excuse to make them. Do like my wonderful grandmother and make them just because, your kids (or your own inner kid) will thank you. And obviously, when you have leftover eggs from Easter, there is no reason not to try this variation of deviled eggs filled with crab.
Step by step preparation photos for crab deviled eggs