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Crabby Devils

January 28, 2018 by Nicole Collins

Anyone who knows me well is probably wondering “where's Nicole, and who's writing this post?”

Well, I'm right here everyone. Don't worry.

You see, I have a pretty diverse palate, but there are just some things that I like to keep as simple and basic as possible.

Deviled eggs fall high on that list!

I don't like deviled eggs with a lot of bells and whistles. Mayo, pepper, paprika. That's how I like it. And, I'm not shy about the fact that I only want a plain and simple deviled egg.

I don't want onions, and pickles, and bacon, and all this other stuff in my deviled eggs. And don't even say the word mustard to me. Stay away from my deviled eggs!

So, everyone that knows me is probably wondering who in the world is sharing a deviled egg recipe that has any additional ingredients in it. Maybe they're wondering if I'm being held hostage by an adventurous deviled egg eater. Or, maybe they're wondering if I'm having an out of body experience and if I'll be ok.

I'm ok everyone. I'm healthy and sitting safely on my sofa with crabby deviled eggs that I made 100% of my own free will. I hope I don't make it snow again...

So, over the summer while I was on a boating excursion, we ordered Crab Deviled Eggs as an appetizer at one of the restaurants we visited. I was absolutely disgusted at the thought of it. But, I was also absolutely starving. So, I dug in. And, you know what. They, were delicious!

They still didn't change my mind about adding all of the extra things to my deviled eggs, but they did remind me that you pretty much can't go wrong when crab is involved.

I'm mean, that was how many months ago, and I'm still thinking about those crab eggs.

And that's how today's recipe came about. Crabby Devils are officially on the menu!

We start with some perfectly hard boiled eggs. Everyone has their own theory of how to get the perfect hard boiled egg, so today I'm sharing my version with you. I'm telling you, perfectly golden yellow every time!

Then we mix the egg yolks with some mayo, some lump crab meat, some fresh chives, and a little old bay seasoning. Fill the center of the egg, sprinkle a little old bay on top, and we're done! If you want to get really fancy, you can put an extra little dab of crab meat and some more chives on top to make an extra special presentation. I mean look at how cute these are!

Now let's talk about the crab meat for a second. I've told you this before, but you have to get the fresh stuff if you can. Don't buy the stuff in the can. It is not the same. If crab is ¼ of our ingredients, we need it to be quality. Trust me, I'm a Maryland girl. I know crab!

If you ask me, these Crabby Devils would be perfect for your Superbowl spread this coming weekend. Or, they'll be an excellent way to use up some left over dyed eggs at Easter time. Or, you know I'm an appetizer as a meal kind of girl, so that's totally what I did with these.

Speaking of Superbowl...I've got one more recipe coming up on Wednesday for you to add to your spread! We're sticking with the crabby theme too, so stay tuned!

To my loved ones, thanks for worrying; but know that I'm A OK. Especially with these Crabby Devils in my life! I've got to keep you all on your toes, after all!

Enjoy, and let's eat!


Crabby Devils

Serves: 12 eggs Print


  • 6 eggs

  • 4 oz lump crab meat, picked through for shells

  • 3 tbsp mayonnaise

  • ½ tsp old bay seasoning, plus more for dusting

  • 1 tbsp chives, chopped


  1. Hard boil the eggs: Place eggs in a medium saucepan. Cover with cold water until the water is at least a half inch above the eggs. Bring to a boil over high heat. As soon as the water starts to bubble, set a timer for 10 minutes. After 10 minutes, immediately drain the hot water out of the pot and run cold water over the eggs in the pot. Dump the first round of water and run cold water over the eggs again. Let the eggs sit in the cold water for 3-4 mins. Carefully peel the shells off of the eggs.

  2. Using a sharp knife, cut the eggs in half lengthwise. Gently scoop out the yolks, and place them in a small mixing bowl. Mash the yolks with a fork until they're crumbled. To the yolks, add mayo, crab meat, old bay seasoning, and chives. Mix until combined and smoothed to your desired texture.

  3. Using a small spoon, fill the cavity of the eggs with the crab mixture. Dust the tops with additional old bay seasoning. Serve immediately! Keep leftovers in an airtight container in the fridge for 3-4 days.

Recipe notes:

*Everyone has their own method for hard boiling eggs, but this is my fool proof method. The shells slide right off!

*If you want a fancier presentation, add an extra pinch of crab meat and two slices of chive on top of the crab mix after dusting with the old bay seasoning.

*I know some people like to pipe their filling in to the egg cavity. This filling is a little lumpy thanks to the crab meat, so I wouldn't go that route with these. Using a small spoon and a little patience will gets these guys filled.

*Make sure you get fresh crab meat if you can and not the stuff out of the can. You can taste the difference.

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