OLD BAY® Crab Deviled Eggs

OLD BAY® Crab Deviled Eggs

Classic deviled eggs get the OLD BAY® treatment! Made with hearty lump crab and a generous helping of OLD BAY®, this easy appetizer will be gone in no time. Classic deviled eggs get the OLD BAY® treatment! Made with hearty lump crab and a generous helping of OLD BAY®, this easy appetizer will be gone in no time. Read More Read Less
10m
PREP TIME
152
CALORIES
6
INGREDIENTS

Servings: 6 (2 egg half)

Ingredients

INSTRUCTIONS

  • 1 To hard cook eggs, bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs until ready to use.
  • 2 Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  • 3 Stir in mayonnaise, mustard and OLD BAY until well blended. Gently stir in 1/2 of the crab meat. Spoon or pipe yolk mixture into egg white halves. Top evenly with remaining crab meat, parsley and additional OLD BAY, if desired.
  • 4 Refrigerate 1 hour or until ready to serve.

NUTRITION INFORMATION

(per Serving)

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