White Crab Devilled Eggs Recipe

Gluten Free Picnic Snack or Party Appetizer

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White crab meat is a refreshing twist for tried-and-true devilled eggs. You can serve these on a platter surrounded by fresh vegetables, and use the leftover yolk filling as a veggie dip.


  • 1 dozen hard boiled eggs, peeled, washed, and split in half
  • 1/2 C mayonnaise
  • 1 Tbsp. mustard
  • 1 tsp. red hot sauce
  • 1 (6 oz.) container white crab meat
  • 1/4 C red onion, chopped very fine


Remove the yolk from each egg half and place it in the blender. Place half of the mayonnaise in with the egg yolks. Add the mustard and hot pepper sauce. Blend until the mixture becomes smooth but has a slightly thick consistency. Place the mixture into a mixing bowl. Add the remaining mayonnaise and stir well to incorporate. Fold in the crab meat and onion, being sure to mix well and completely cover the crab and onion. Fill each egg white half with the crab mixture. Refrigerate until ready to use. Sprinkle with a little paprika before eating.


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