Crab deviled eggs are the perfect blend of comfort and coastal flavor. Heron Point jumbo lump crab adds a rich, buttery sweetness to this classic appetizer, while Old Bay, Dijon, and a touch of corn bring layers of texture and taste. Each bite is creamy, savory, and perfectly seasoned for gatherings or holiday spreads. Elegant yet familiar, these deviled eggs always steal the show.

Instructions

1. Bring a large pot of water to a boil. Cook eggs in batches, 10 minutes per batch. Scoop eggs out with a slotted spoon and place in an ice bath. Repeat until all eggs are cooked.
2. Peel eggs and slice in half lengthwise. Scoop yolks out and place in medium sized bowl. Add mayonnaise, dijon, old bay, parsley, corn, and half of the crab meat. Mix until combined.
3. Pipe or spoon egg yolk mix into each egg. Garnish each egg. With a piece of reserved crab meat, parsley leaf and a dusting of old bay.