appetizer

OLD BAY® Crab Deviled Eggs

Classic deviled eggs get the OLD BAY treatment! Made with hearty lump crab and a generous helping of OLD BAY, this easy appetizer will be gone in no time.
10m
PREP TIME
152
CALORIES
6
INGREDIENTS

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Ingredients 6 (2 egg half) Servings

INSTRUCTIONS

  • 1 Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  • 2 Stir in mayonnaise, mustard and Seasoning until well blended. Gently stir in 1/2 of the crab meat. Spoon or pipe yolk mixture into egg white halves. Top evenly with remaining crab meat, parsley and additional Seasoning, if desired.
  • 3 Refrigerate 1 hour or until ready to serve.
  • 4 To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.

NUTRITION INFORMATION

(per Serving)

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