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Does it get any better than the Best Crab Deviled Eggs for a great twist on a classic pot-luck staple!


Does it get any better than Crab Deviled Eggs. Great twist on a classic potluck staple!
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 3 dozen
Author Quinn Caudill


  • 18 hard-boiled eggs, divided (See recipe below)
  • 1 (8 oz) package imitation crab meat or (6 oz can crab meat, drained, flaked and cartilage removed)
  • 8 hard-boiled eggs yolks
  • 1/4 cup onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1/2 cup light mayonnaise, more or less to taste
  • 1 Tbsp. dill relish
  • 2 tsp. Dijon mustard
  • 1 tsp. brown mustard
  • 2 tsp. lemon juice
  • 1/2 tsp. prepared horseradish
  • 2-3 dashes hot sauce
  • 1/2 tsp. fresh or dried dill weed
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • Fresh dill and smoked paprika for garnish Regular paprika can be substituted for smoked (Optional)


  1. Boil eggs according to directions below.
  2. Cut eggs in half lengthwise. Remove yolks; set whites aside.
  3. In a large bowl, mash the crab and yolks.
  4. Add onion, celery, mayonnaise, relish, mustard's, lemon juice, horseradish, hot sauce, dill weed, salt and pepper; mix well to combine.
  5. Pipe or spoon into egg whites.
  6. Sprinkle with fresh dill and smoked paprika.
  7. Refrigerate until ready to serve.

Perfect Boiled Eggs

  1. Place eggs in a large saucepan.
  2. Cover eggs with cool water by 1 inch.
  3. Bring water to a boil over medium high heat.
  4. When water has reached a boil, cover and remove from heat.
  5. Allow to sit for 10 minutes.
  6. Transfer eggs to a large bowl filled with ice and water; allow to cool for 10 minutes.
  7. Peel immediately.

Recipe Notes

First published by Quinn Caudill for dadwhats4dinner.com © March 2015
Revised March 2017