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Cajun Crab-Stuffed Deviled Eggs Recipe

These Rich and Creamy Deviled Eggs are a Perfect Snack or Party Appetizer!
30 Minutes Prep Time | 15 Minutes Chill Time | 24 Servings

Ingredients

  • 12 eggs, hard boiled
  • 9 ounces lump crab meat—available at Fisherman's Market
  • 1/2 cup Fisherman’s Kitchen Cajun Style Sauce
  • 2 teaspoons dijon mustard 
  • 2 teaspoons apple cider vinegar
  • 1+ tablespoons green onion, chopped (plus more to top—optional)
  • Smoked paprika to top (optional)

    Let's Make It!

    Step 1
    Peel hard-boiled eggs and cut them in half, lengthwise. Transfer the yolks to a large bowl and smash them up until no big chunks remain; set the cooked egg whites aside.

    Step 2
    Add half of the lump crab meat to the yolk bowl, break large chunks apart; mix in Fisherman's Kitchen Cajun Style sauce, dijon mustard, apple cider vinegar and green onions.

    Step 3
    Scoop cajun crab yolk mix into each egg white—if any of the whites fall apart, simply mix them into the yolk mixture—sprinkle the filled eggs with remaining crab meat. 

    Step 4
    Garnish with smoked paprika and green onion (optional).

    Step 5
    Cover and refrigerate about 15 minutes before serving. Enjoy!


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    Description

    These Rich and Creamy Deviled Eggs are a Perfect Snack or Party Appetizer!
    30 Minutes Prep Time | 15 Minutes Chill Time | 24 Servings

    Ingredients

    • 12 eggs, hard boiled
    • 9 ounces lump crab meat—available at Fisherman's Market
    • 1/2 cup Fisherman’s Kitchen Cajun Style Sauce
    • 2 teaspoons dijon mustard 
    • 2 teaspoons apple cider vinegar
    • 1+ tablespoons green onion, chopped (plus more to top—optional)
    • Smoked paprika to top (optional)

      Let's Make It!

      Step 1
      Peel hard-boiled eggs and cut them in half, lengthwise. Transfer the yolks to a large bowl and smash them up until no big chunks remain; set the cooked egg whites aside.

      Step 2
      Add half of the lump crab meat to the yolk bowl, break large chunks apart; mix in Fisherman's Kitchen Cajun Style sauce, dijon mustard, apple cider vinegar and green onions.

      Step 3
      Scoop cajun crab yolk mix into each egg white—if any of the whites fall apart, simply mix them into the yolk mixture—sprinkle the filled eggs with remaining crab meat. 

      Step 4
      Garnish with smoked paprika and green onion (optional).

      Step 5
      Cover and refrigerate about 15 minutes before serving. Enjoy!