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
Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews
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
Ingredients 6 (2 egg half) Servings
- 6 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 1 tablespoon French's® Classic Yellow Mustard
- 1 teaspoon OLD BAY® Classic Seafood Seasoning
- 4 ounces lump crab meat, divided
- 1 tablespoon chopped fresh parsley
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)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
Ingredients 6 (2 egg half) Servings
- 6 hard-cooked eggs, peeled
- 1/4 cup mayonnaise
- 1 tablespoon French's® Classic Yellow Mustard
- 1 teaspoon OLD BAY® Classic Seafood Seasoning
- 4 ounces lump crab meat, divided
- 1 tablespoon chopped fresh parsley
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.
Dips and Spreads
Brazilian Steakhouse Beef Franks with Chimichurri Slaw
![Grill Mates Recipe]( "Grill Mates Recipe")
Brazilian Steakhouse Beef Franks with Chimichurri Slaw
Chicken and Yellow Rice with Broccoli and Cheddar Cheese
![Chicken and Yellow Rice with Broccoli and Cheddar Cheese]( "Chicken and Yellow Rice with Broccoli and Cheddar Cheese")
