Prep
20 Minutes
Total
40 Minutes
Yield
18 Deviled Eggs
Ingredients
9 Ea
Eggs, large
1/3 Cup
Mayonnaise
1 1/2 Tsp
Dijon Mustard
1 1/2 Tsp
Old Bay Seasoning
1 1/2 Tbsp
Parsley, chopped
1/3 Cup
Corn, frozen & thawed
6 Oz
Heron Point Claw Crab Meat
Instructions
- 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.
- 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.
- 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.
Deviled Eggs with Crab – 6 oz
Ingredients
9 Ea
Eggs, large
1/3 Cup
Mayonnaise
1 1/2 Tsp
Dijon Mustard
1 1/2 Tsp
Old Bay Seasoning
1 1/2 Tbsp
Parsley, chopped
1/3 Cup
Corn, frozen & thawed
6 Oz
Heron Point Claw Crab Meat
Instructions
- 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.
- 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.
- 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.
