Crab Stuffed Deviled Eggs

Mar 17, 2020
Deviled eggs are a classic recipe, perfect for any gathering. With just a few ingredients and Tony's Spice N' Herbs Seasoning, you will have people smiling with just one bite. Creole For The Soul's Crab Stuffed Deviled Eggs are sure to be a crowd pleaser.

INGREDIENTS:

12 Eggs, Hard Boiled, Peeled and Halved Lengthwise
8 Ounces Lump Crab Meat, Divided
1/3 Cup Mayonnaise
2 Teaspoons Creole or Dijon Mustard
2 Teaspoons Apple Cider Vinegar
1 1/2 Teaspoons Tony's Spice N' Herbs Seasoning
1 Tablespoon Fresh Parsley, Chopped (plus additional for garnish)

DIRECTIONS:

1: Scoop the yolks out of the hard boiled eggs and place them in a large mixing bowl. Mash the yolks with a fork until no large chunks remain.
2: Add in half of the crab meat and break it apart with the fork. Mix in mayonnaise, mustard, apple cider vinger and 1 teaspoon Tony's Spice N' Herbs Seasoning.
3: Fill the cavity of each egg white half with the mixture.
4: Sprinkle the remaining crab meat with a 1/2 teaspoon of Tony's Spice N' Herbs and top the filled eggs with it.
5: Garnish with parsley, cover and refrigerate the eggs at least 20 minutes before serving.*
 
Notes:
* Can be made up to a day ahead.

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