Bacon Crab Deviled Eggs Recipe
Bacon Crab Deviled Eggs - decadently indulgent deviled eggs loaded with Maryland lump crab meat and crunchy bacon!
Servings: 12
Equipment
Ingredients
- 6 large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- ½ cup picked steamed lump crab meat we use Phillips
- ¼ cup chives - diced or left long for a pretty presentation.
- 1 teaspoon old bay seasoning
- 4-6 strips bacon cooked and crumbled or cut into thirds
Instructions
- In a heavy large pot with thick base, cover eggs with cold water and bring to a boil.
- Remove the pot from the heat, cover, and let sit for exactly 14 minutes.
- Plunge the eggs into a bowl of ice water to cool for 10 minutes.
- Tap the eggs with the back of a spoon gently.
- Eggs can sit in water overnight for incredibly easy to peel eggs.
- When you're almost ready to serve, peel eggs.
- Cut eggs in half, lengthwise.
- Gently use a spoon to scoop out egg yolks. Place in small bowl nearby.
- Add yolks and mayonnaise to the bowl.
- Whip with a fork or electric mixer until yolk mixture is smooth and fluffy.
- Scoop the yolk mix to a pastry bag fitted with a star tip, or a plastic bag with the corner cut off.
- Scoop about a teaspoon crab meat into half of the egg white half.
- Set the egg white halves on a serving platter and pipe in the filling.
- Just before serving, sprinkle the deviled eggs with bacon, old bay, and chives.
- Enjoy!
Nutrition
Serving: 1egg half | Calories: 103kcal | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 111mg | Sodium: 259mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
