Deviled Eggs Chesapeake Recipe - Allrecipes.com
Deviled Eggs Chesapeake Recipe
  • READY IN 55 mins

Deviled Eggs Chesapeake

Recipe by  

"Eggs deviled with crab meat, seasoned with Old Bay® and dry mustard. If you like Maryland-style crab cakes, you'll love these deviled eggs."

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Ingredients Edit and Save

Original recipe makes 12 deviled eggs Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    55 mins

Directions

  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Cut each egg in half lengthwise. Place yolks in a bowl; mash yolks with a fork. Stir crab meat, oil, 1 1/2 teaspoons seafood seasoning, and dry mustard into yolks; beat with an electric mixer on low speed to combine. Add water gradually to egg yolk mixture and increase mixer speed slowly, beating until smooth.
  3. Place egg whites on a serving platter. Spoon yolk mixture into egg whites; sprinkle with seafood seasoning.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • You may have some filling left over. As your reward for fixing this treat, spread leftover mix onto an English muffin and enjoy!
  • If you fix these for a gathering, be sure to include an allergy alert to warn of the crab content.
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Reviews More Reviews

Oct 12, 2014

I am here in Ecuador for 6 months every year. Ecuadorians LOVE their seafood and my friends here always ask me to bring back some Old Bay every trip I make from my hometown, Las Vegas, Nevada. I made these for a dinner party the other night and everyone went crazy and were begging for the recipe. Wonderful job on your submission, I changed only to fresh crab from the coast here and otherwise was lovely and enjoyed by all our dinner guests! My only complaint is I set the plate down and left the room when I returned so were the eggs gone too? None left for me? Will double next time, but I did get to lick the mixing spoon! Wonderful, enjoyed by all! Thank you!

 
Apr 02, 2014

I really expected more from this recipe. The Old Bay is just way too much- it overpowers the delicate crab meat. I would add a little salt and pepper to the mixture and save the Old Bay for sprinkling over the finished product. The eggs should be mashed separately and the crab meat folded in to avoid losing that delicate texture in the egg mixture. That amount of Old Bay was really bad.

 

2 Ratings

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Nutrition

  • Calories
  • 52 kcal
  • 3%
  • Carbohydrates
  • 0.4 g
  • < 1%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 124 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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