Deviled Eggs Chesapeake

Deviled Eggs Chesapeake

Bob Miller 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


55 m servings 52 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 0.4g
  • < 1%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 sp...

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...