Corn, Crab, and Old Bay Deviled Eggs Recipe

Corn, Crab, and Old Bay Deviled Eggs Recipe

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.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 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


  1. Boil the eggs.

  2. Pick through the crabmeat and find 12 decent-size lumps of meat. Set aside to place on eggs as garnish.

  3. Peel the eggs and cut them in half lengthwise.

  4. 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.

  5. 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.

  6. 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.

  7. 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.


  • 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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