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Corn, Crab, and Old Bay Deviled Eggs
Corn, Crab, and Old Bay Deviled Eggs
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Summer flavors meet in these delicious Old Bay crab deviled eggs, perfect for picnics or barbecues!
Ingredients:
  • 6 large eggs
  • 4 ounces lump crabmeat
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon chopped flat leaf parsley
  • 1/4 cup corn
Instructions:
  • For easy-to-peel hard-boiled eggs, steam them on the stovetop or in a pressure cooker. Traditional boiling may not yield consistently easy-to-peel eggs.
  • Choose 12 large, high-quality crab lumps to use as garnish for the eggs.
  • Prepare the filling: Peel the eggs and halve them lengthwise. Remove the egg yolks with a spoon into a medium-sized bowl. Combine with mayonnaise, mustard, Old Bay seasoning, crabmeat, and most of the chopped parsley, reserving a small amount for garnish. Mix well, then gently fold in the corn kernels.
  • Fill the egg whites: Place the egg whites on a serving platter. Use a resealable bag to pipe the filling into each egg white half for easy filling. Alternatively, spoon the filling into the egg whites.
  • To serve, top each filled egg with a piece of reserved crabmeat, sprinkle with parsley, dust with Old Bay seasoning, and enjoy!

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