Crab Deviled Eggs


Over the past few weeks I have been experimenting with a crab salad recipe using imitation crab meat. I usually made this on Friday because typically that is my day off from cooking and crab salad really isn’t cooking.

I really wasn’t planning on blogging the recipe but the family loved it, especially when I added hard-boiled eggs to the recipe. My family loves egg salad and the combination of the two tasted awesome.


I was trying to decide on what I was going to post for my Easter menu when I realized this new crab/egg salad recipe would make a great filling for deviled eggs. My family loves deviled eggs but we usually only have them on holidays.

I try to lighten the recipe using low-fat mayo. You can use real crab if you want, but the imitation crab works fine for this type of dish and is definitely more economical.

Great as salad if you do not want to stuff the eggs. Serve over lettuce or with crackers.

I hope you enjoy and have a Happy Easter!!

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Total Time: 60 min

Makes 36 servings


18 hard-boiled eggs (See recipe below), divided

1 (8 oz) package imitation crab meat or (6 oz can crab meat, drained, flaked and cartilage removed)

8 hard-boiled eggs yolks

1/4 cup onion, finely chopped

1 celery stalk, finely chopped

1/2 cup light mayonnaise, more or less to taste

1 Tbsp dill relish

2 tsp Dijon mustard

1 tsp brown mustard

2 tsp lemon juice

1/2 tsp prepared horseradish

2-3 dashes hot sauce

1/2 tsp fresh or dried dill weed

1/2 teaspoon salt

1/8 teaspoon pepper

-Fresh dill and smoked paprika for garnish (Optional) Regular paprika can be substituted for smoked



Boil eggs according to directions below. Cut eggs in half lengthwise. Remove yolks; set whites aside.

In a large bowl, mash the crab and yolks. Add onion, celery, mayonnaise, relish, mustard’s, lemon juice, horseradish, hot sauce, dill weed, salt and pepper; mix well to combine.

Pipe or spoon into egg whites. Sprinkle with fresh dill and smoked paprika. Refrigerate until ready to serve.

Yield: 3 dozen.



Perfect Boiled Eggs

Place eggs in a large saucepan. Cover them with cool water by 1 inch. Bring water to a boil over medium high heat.  When water has reached a boil, cover and remove from heat. Allow to sit for 10 minutes.

Transfer eggs to a large bowl filled with ice and water; aloow to cool for 10 minutes. Peel immediately.

Older eggs work better.


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