Maryland Crab Stuffed Deviled Eggs Recipe - from a real Marylander

Easter and spring is a great time to share egg recipes. And, being that I'm from Maryland I have to share my favorite recipe for crab stuffed deviled eggs. Maryland is famous for the Blue Crab, which is indigenous to the Chesapeake Bay. Marylanders also put Old Bay seafood seasoning on everything including eggs, chicken, pork chops and, of coarse, crab. I eat eggs practically every moring loaded with Old Bay.

Maryland Crab Stuffed Deviled Eggs Recipe

Here is a great recipe for Maryland Crab Stuffed Deviled Eggs.

Ingredients:

12 hard boiled eggs
6 oz. Maryland blue crab
1/2 cup mayonnaise
1 green onion, finely chopped
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley, plus more for garnish
1/2 tsp. salt
1/8 tsp. pepper
3 dashes hot pepper sauce
3 dashes Worcestershire sauce
1/2 tsp. Old Bay Seafood Seasoning, plus more for garnish

Directions:

1. Cut eggs in half lengthwise.
2. Remove yolks; set whites aside. In a bowl, mash the yolks.
3. Add the crab, mayonnaise, onion, mustard, parsley, salt, pepper, hot pepper sauce, Old Bay and Worcestershire sauce.
4. Mix well.
5. Pipe or spoon into egg whites.
6. Sprinkle with additional parsley and Old Bay.
7. Refrigerate until serving.

For more great recipes using eggs for Easter, get my book! Available on Amazon:

Deviled Eggs Recipe for Easter

Chickee Deviled Eggs Recipe for Easter

by The Recipe Lady

 With Easter just around the corner, it is important to have a recipe for deviled eggs ready so that you have something to make with all those left over Easter eggs.

Here is a great recipe for deviled eggs that look like baby chicks. Perfect for Easter or just for fun!

Ingredients:

12 hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 1/2 tablespoons yellow mustard
1 dill pickle, finely chopped
1 tablespoon prepared horseradish, or to taste
1 teaspoon pickle juice
Salt and ground black pepper to taste
1 carrot, cut into rounds
12 slices canned black olives, or as needed

Instructions:

Slice through the top 1/3 of each egg, ensuring some of the yolk is included in the slice.

Carefully remove the egg yolk from the bottom portion of the egg using a spoon and transfer to a bowl.

Mix egg yolks, mayonnaise, mustard, pickle, horseradish, pickle juice, salt, and pepper together in a bowl.

Fill a piping bag or a plastic bag with a corner snipped with the egg yolk mixture.

Pipe egg yolk mixture into the hollowed egg whites creating the 'chick', ensuring there is enough filling to add 'eyes' and a 'beak.'

Slice small wedges out of the carrot rounds creating 12 'beaks'.

Add a 'beak' to each 'chick'.

Slice olive pieces into small squares to be used as 'eyes.'

Add 2 'eyes' to each 'chick.'

Place the egg tops onto each 'chick' to look like a chick peaking out of the egg.

Serve and enjoy!

Other Delicious Deviled Egg Recipes in This Cookbook: