Crab filled deviled eggs

Crab filled deviled eggs

A seafood twist on the classic Easter egg recipes, these easy to prepare deviled eggs filled with crab meat make a great addition to the table for Spring gatherings. Why not impress guests and pair with Della Vite Rosé ?
  • Time 40minutes
  • Serves 6
  • Difficulty Easy


6 large eggs

A mix of 70g of white & 100g brown crab meat

4 tablespoons mayonnaise 

2 teaspoons chopped fresh dill

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1 pinch salt and freshly ground black pepper to taste

Sprinkle of cayenne pepper


  1. Place cold eggs from the refrigerator into a large pot and add enough cold water to cover the eggs by 1 inch.

  2. Place the pot over high heat, bring to a boil, and cover the pot once the eggs start to move around. Remove from heat and let stand for 15 - 20 minutes.

  3. Drain the hot water from the pan, cover with a lid, and shake the pot to lightly crack the eggs. Fill the pot with cold water, pour off the cold water, and refill with more cold water. Let the eggs stand in the water until cold. Peel the eggs and cut them in half.

  4. Separate the yolks from the egg halves using a spoon and place the yolks into a mixing bowl.

  5. Place the white and brown crab meat into bowl with egg yolks. Reserve small chunks of white crab meat for garnish (optional). 

  6. Mash the yolks and crab meat with a fork. Stir in mayonnaise, dill, Dijon mustard, lemon juice, salt, and black pepper. 

  7. Transfer the crab and yolk mixture into a piping bag fitted with a medium tip. Pipe the crab filling into the cavities of the egg halves. If you do not have a piping bag, using two spoons, carefully transfer mix into egg cavities. 

  8. Sprinkle each deviled egg with a pinch of dill and a light dusting of cayenne pepper. Transfer the eggs to a serving platter and refrigerate until serving time. 

All Recipes