Crab Cake Deviled Eggs

Creamy crab-stuffed deviled eggs brightened with lemon, chives and a sprinkle of Old Bay—perfect bite-sized starter.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Crab Filling

02 - 1/2 cup lump crab meat, picked over for shells

03 - 1/4 cup mayonnaise

04 - 1 teaspoon Dijon mustard

05 - 1/2 teaspoon Worcestershire sauce

06 - 1 teaspoon fresh lemon juice

07 - 1 tablespoon finely chopped fresh chives

08 - 1 tablespoon finely diced celery

09 - 1/2 teaspoon Old Bay seasoning, plus extra for garnish

10 - Salt and pepper, to taste

→ Garnish

11 - 1 tablespoon fresh chives, finely sliced

12 - Additional Old Bay seasoning, for dusting

13 - Lemon wedges (optional)

# How-To Steps:

01 - Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.

02 - Transfer eggs to a bowl of ice water. Once cool, peel the eggs and slice in half lengthwise.

03 - Carefully remove yolks and place them in a medium mixing bowl. Set egg whites aside.

04 - Mash yolks with mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning until smooth.

05 - Gently fold in crab meat, celery, and chives. Season with salt and pepper to taste.

06 - Spoon or pipe the crab mixture into each egg white half, mounding slightly.

07 - Sprinkle with additional Old Bay seasoning and chopped chives.

08 - Serve immediately, with lemon wedges if desired.

# Expert Hints:

01 -

This filling is creamy, briny, and tastes like a secret shortcut to summer by the shore.
They vanish fast at gatherings, and people genuinely ask for the recipe every time.

02 -

If you don't chill the eggs in ice water after boiling, the shells stubbornly cling — and torn whites don't look nearly as appealing.
Fresh lemon juice over bottled makes all the difference in flavor — it brightens the crab without overpowering it.

03 -