How to Make Crabby Deviled Eggs at Home

Three plates of Duke's Seafood deviled eggs from three different recipes

By Alan Caraco, Duke’s Seafood Executive Chef

With summer potluck and barbecue season just around the corner, why not treat yourself to this tasty nosh nibble that’s easy to make and fun to share?

Start by placing 8 eggs in boiling, salted water with a dash of white vinegar. Cook for 14 minutes, then transfer the eggs to an ice-water bath to cool for several minutes. Cut each egg in half lengthwise and carefully remove yolks from the whites. Keep the whites refrigerated while you prepare the filling.

Cooked egg white halves with yokes removed

In a mixing bowl, mash the yolks from the 8 hard-boiled eggs with a fork. Then add these ingredients and mix well:

¼ cup mayo

1 tbsp Dijon mustard

¼ tsp Duke’s Ready Anytime Seasoning

½ tsp parsley

½ tsp horseradish

¼ tsp Cholula hot sauce

Ingredients for Duke's Seafood Crabby Deviled Eggs

Arrange your egg white “cups” on a platter. Spoon or pipe the egg yolk filling into the egg white cups. For a delicious addition, top each deviled egg with ¼ ounce of Dungeness crab or a sliver of cooked bacon. Garnish with a mini pinch of paprika or chopped chives.