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.


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)


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.*
* Can be made up to a day ahead.

Order Tony's ingredients from this recipe

Stock up and save while shopping your delicious dinner by combining your favorite Tony Chachere's ingredients.

Total Price:
Spice N' Herbs Seasoning
  • Qty:

Be the first to submit a review on this item!

Review and Rate this Item