Easy Crab Deviled Eggs - Best Party Appetizer

Hey there, fellow foodies! Are you ready to whip up an appetizer that’ll have everyone asking for the recipe? We’re talking about easy devilled eggs, but not just any deviled eggs – we’re elevating them with a luscious crab twist! These aren't just for grandma's picnic anymore; our Crab-Stuffed Deviled Eggs are the ultimate party appetizer, perfect for holidays, game days, or any gathering where delicious bites are a must. If you're looking for the best devilled egg experience that’s both familiar and excitingly new, you’ve found it. Forget complicated dishes; this recipe using hard boiled eggs is straightforward, impressive, and utterly delicious. Let’s get cracking and make some amazing deviled eggs!

Ingredients

• 6 large eggs (for perfect hard boiled eggs recipe)
• 1/2 cup lump crab meat, drained and picked over for shells
• 1/4 cup mayonnaise (or Greek yogurt for a lighter twist)
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh chives, finely chopped, plus extra for garnish
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Old Bay seasoning
• Salt and freshly ground black pepper to taste
• A pinch of smoked paprika for garnish (optional)

Directions

1. Perfecting Your Hard-Boiled Eggs:
   1. Gently place your 6 large eggs in a single layer in a saucepan. Cover them with cold water by about an inch.
   2. Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs sit in the hot water for exactly 12 minutes. This is key for avoiding overcooked, greenish yolks!
   3. While the eggs are resting, prepare an ice bath: fill a large bowl with ice and cold water.
   4. After 12 minutes, carefully transfer the eggs from the hot water directly into the ice bath. Let them cool completely for at least 5 minutes. This stops the cooking process and makes them much easier to peel.
2. Peeling and Halving:
   1. Once cool, gently tap each egg on a hard surface to crack the shell all over. Peel under cool running water for the cleanest results.
   2. Slice each peeled egg lengthwise in half. Carefully scoop out the bright yellow yolks into a medium-sized mixing bowl. Place the egg white halves on a serving platter.
3. Making the Creamy Filling:
   1. Using a fork, mash the egg yolks until they’re completely smooth and free of lumps.
   2. Add the mayonnaise (or Greek yogurt), Dijon mustard, chopped chives, lemon juice, and Old Bay seasoning to the mashed yolks. Mix well until everything is thoroughly combined and the mixture is smooth and creamy.
   3. Gently fold in the drained lump crab meat. Be careful not to break up the crab too much – we want those lovely lumps!
   4. Season the filling with salt and freshly ground black pepper to taste. Give it a quick taste-test and adjust if needed.
4. Stuffing the Egg Whites:
   1. For a neat and professional look, spoon the filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off).
   2. Pipe the crab mixture evenly into each egg white half, creating a beautiful mound. If you don't have a piping bag, simply use a small spoon to fill each egg half.
   3. Garnish with a sprinkle of smoked paprika and a few extra chopped chives for a pop of color and freshness.
5. Serve and Enjoy!
   1. Serve your amazing devilled eggs immediately, or chill them in the refrigerator until ready to serve.