Crabby Deviled Eggs

7 ingredients
2 steps

Ingredients

  • 12 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon Old Bay Seasoning, plus additional for sprinkling
  • 8 ounces crabmeat, picked over for shells

Directions

  1. 1
    Bring eggs and enough water to cover by 1-inch to boil in large saucepan over high heat. Remove pan from heat. Cover, and let stand for 20 minutes. Drain and transfer eggs to large bowl, filled with ice-water. Let cool 5 minutes.
  2. 2
    Peel eggs, and halve lengthwise. Transfer yolks to large bowl, and set whites aside. Mash yolks, mayonnaise, horseradish, mustard, salt and Old Bay with potato masher until smooth. Fold in crabmeat, then spoon into egg whites. Sprinkle with additional Old Bay. Serve (eggs can be refrigerated for 12 hours before serving).

Products Matching These Ingredients

Dried egg product whole eggs

E NOVA 3

Organic grade a large brown eggs

Roundy's Organics

A
6 British Large Eggs

6 British Large Eggs

M&S

A NOVA 1

Real Mayonnaise

Winn-Dixie

E NOVA 4

Real mayonnaise

E NOVA 3

Real mayonnaise

E NOVA 3

Singles, american pasteurized prepared cheese product

E NOVA 4

American pasteurized prepared cheese product singles

C NOVA 4

Kettle cooked crinkle potato chips, white cheddar horseradish

Kettle, Giant Eagle

E NOVA 4

American pasteurized prepared cheese product

E NOVA 4

Horseradish cheddar cheese

E NOVA 3

Horseradish mustard

D NOVA 3

More Recipes to Try

Sparkling Pumpkin Muffins

11 ingredients

Honey Bun Cake

9 ingredients

Calzone-Prosciutto Cappacoli

13 ingredients

Easy Cheesy Corn Bake

10 ingredients

Triple Sprout Salad with Miso-Lime Dressing

12 ingredients

All-Day Beans

7 ingredients

Bloodshot Buckeyes

6 ingredients

Italian Vegetable and Potato Stew

14 ingredients

Hearty Mesquite Cheeseburgers

7 ingredients

Strawberry Papaya Nut Bread

10 ingredients

Kofte in Broth

11 ingredients

Sour Cream Special Recipe

6 ingredients