How To Make Corn, Crab, and Old Bay Deviled Eggs
Elevate your deviled eggs to a whole new level by adding corn and crab meat to the mix. This dish will surely impress anyone.
Serves:
Ingredients
- 6large eggs
- 4ozlump crabmeat
- ¼cupmayonnaise
- 1tspdijon mustard
- 1tspold bay seasoning
- 1tbspflat leaf parsley,chopped
- ¼cupcooked corn kernels,frozen, canned or fresh off the cob, about half a medium cob
Instructions
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Boil the eggs.
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Pick through the crabmeat and find 12 decent-size lumps of meat. Set aside to place on eggs as garnish.
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Peel the eggs and cut them in half lengthwise.
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Scoop the egg yolks out with a spoon into a medium-sized bowl. Add the mayonnaise, mustard, Old Bay seasoning, and remaining crab meat to the bowl.
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Add most of the chopped parsley as well, reserving just a tiny bit to garnish the top of the eggs. Mix the ingredients together, then stir in the corn kernels.
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Arrange the egg whites on a serving platter. For easy filling, transfer the mixture to a resealable bag, snip the corner, and pipe the filling into each egg white half. Otherwise, spoon the filling into the egg whites.
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Garnish the top of each filled egg with a piece of the reserved crabmeat, then sprinkle the reserved parsley over the top of the eggs. Dust with a little more Old Bay seasoning and serve.
Nutrition
- Calories: 81.49kcal
- Fat: 6.22g
- Saturated Fat: 1.36g
- Trans Fat: 0.01g
- Monounsaturated Fat: 1.88g
- Polyunsaturated Fat: 2.75g
- Carbohydrates: 1.07g
- Fiber: 0.12g
- Sugar: 0.20g
- Protein: 4.97g
- Cholesterol: 104.04mg
- Sodium: 121.40mg
- Calcium: 24.69mg
- Potassium: 70.33mg
- Iron: 0.57mg
- Vitamin A: 41.97µg
- Vitamin C: 0.75mg
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