Reviewed: Sep. 27, 2009

I made this yesterday to take to a party. I love the concept, but it just wasn't a good combination. I added extra crab, extra cayenne, extra paprika, but it just didn't fly. A few got eaten, but just a little embarrassing to take something to a get together that people eat only to be polite. Thankfully I took shrimp tray! Now that went with enthusiasm!!! Taking this one out of my recipe box.

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Reviewer:

Helen

Living In: Kent, Ohio, USA

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Reviewed: Sep. 24, 2009

So crabby and I love crab. NOT a good combinsation.

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gobbledog

Cooking Level: Expert

Home Town: Wappingers Falls, New York, USA

Living In: East Greenbush, New York, USA

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Reviewed: Jun. 29, 2009

Try adding the following ingredients to this recipe and you will have a 'keeper': increase mayo to 3/4 cup (use light mayo, of course), 1 tbsp fresh lemon juice, 1 1/2 tsps dijon mustard (instead of powder), 1/2 tsp black pepper, 1/8 tsp salt, 1/8 tsp red pepper (cayenne). Mix with yolks and crab and stuff eggs. Top eggs with a sprinkling of Old Bay or smoked paprika and snipped fresh chives, if desired.

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PirateGirl

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Reviewed: Apr. 6, 2008

Followed the recipe they were good but did not go fast as i expected. It seemed to be missing something.

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ksaunder1982

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Reviewed: Dec. 2, 2007

These Deviled Eggs were great! I couldn't find Old Bay Seasoning, so I left it out. They were a hit. A great dish for left over boiled eggs at Easter.

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Nikooy

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: Mar. 10, 2006

A nice change from the usual, but I thought they were missing a little something. I think I’ll try again and experiment by adding a few more ingredients. (Definitely a little more mayo for a creamier consistency.) Thanks for the good recipe!

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DJKreut

Living In: Seattle, Washington, USA

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Reviewed: Nov. 23, 2005

If you like crab, and you like deviled egges you will love this recipe. I made this for cook-out and now I have to have these when ever there is an event. Great food. (Had to double the recipe so that some would make it to the party)

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SKB20

Cooking Level: Expert

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Reviewed: Apr. 8, 2004

Very good. Also goes well with a can of shrimp instead of the crab.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: May 26, 2003

there must be an error in amount of bay spice only put in small amount and was still not able to eat

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HORSWOOD

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Reviewed: Apr. 26, 2003

The texture of the egg filling was not as creamy as my traditional recipe. Next time I may add another tablespoon of mayonaise and a little more Old Bay seasoning. A nice change of pace from traditional deviled eggs, though.

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SCHAFFERSS

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2003

Filling was a bit dry, so I added an additional 1 to 2 tablespoons of mayo to make it creamier. Also added a tad more Old Bay. These were good, but I prefer traditional deviled eggs. My husband commented, "They are different, but not a keeper."

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KIMAR

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Reviewed: Apr. 4, 2003

This is great on a low-carb diet! I added fresh ground pepper to the mix as well. I like my deviled eggs a bit more moist and tangy, I would also add just a bit more mayo. I had 3 halves for breakfast with a cup of coffee. The extra filling is wonderful stuffed in celery sticks for a snack.

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