I’ve always loved deviled eggs! I have a hard time stopping myself when there’s a plate full of them in front of me! Well, these deviled eggs are something special. The sweet crabmeat takes that creamy decadence up a notch! There’s no mustard or pickle or even salt in these deviled eggs. You might think that’s strange, but it works – the sweet flavor of the crab really shines through! The eggs are seasoned with just a pinch of white pepper and topped with a caper for a tangy note.
These Crab-Stuffed Deviled Eggs are so creamy and good, they won’t be around for long!
I promise these will disappear in a hurry! If you have a little crabmeat left over you could make a little crab salad for lunch or just scale up the recipe and make more eggs – they won’t go to waste!
- 12 extra large eggs
- ⅔ of a cup crabmeat (about 2 ½ ounces, dry), blotted dry on paper towels, any shell fragments removed, and shredded finely
- 4 ½ Tbsp mayonnaise
- a pinch (about ⅛ tsp) of white pepper
- 24 capers
- Hard boil eggs by placing them in a saucepan that will accommodate them all in one layer.
- Cover by an inch with cold water.
- Bring to a boil. Cover and remove from heat and let sit 15 minutes.
- Drain and cover with ice water to cool.
- Peel within 10-15 minutes for easiest peeling.
- Slice eggs in half lengthwise.
- Remove yolks, discarding 2 ½ of them and placing the rest in a mixing bowl.
- Add mayonnaise and white pepper to bowl and mash yolks and mix until uniformly creamy.
- Add crabmeat and mix well.
- Fill egg halves with crabmeat mixture and top each with a caper.