These Crab Deviled Eggs are a match made in heaven for seafood lovers and brunch enthusiasts alike. Imagine the creamy goodness of classic deviled eggs combined with succulent chunks of lump crabmeat and a touch of crunch from the panko topping. Crabby eggs are simply splendid!
Update: This post was originally published in March 2016. I made edits to the photos and added a recipe video to show you how easy deviled eggs with crabmeat are to make.
Quick Navigation - Table of Contents
About this recipe for deviled crab eggs
If a deviled egg and a crab cake had a love child, these crabby eggs are what would have been born… an egg-cellent, delectable bite of creamy culinary heaven! These crab-stuffed deviled eggs are savory, silky, and smooth with generous chunks of rich shellfish and a touch of crunch from the panko topping and citrusy zest from the lemon.
Aside from being wildly delicious, though, this recipe for crab deviled eggs is ALSO:
- Quick & Easy – You only need 15 minutes of active prep time to make these fancy deviled eggs with crab meat. How’s that for simplicity?!?
- Made With Only 12 Simple Ingredients – Most of them are probably already in the pantry. And with Easter right around the corner, these crab meat deviled eggs a great way to use up an abundance of hard-boiled eggs!
- Elegant – Seriously, these deviled crab eggs are fancy enough to serve the Duke and Dutchess. And did I mention they only take 15 minutes (!!!) of active time to make?!?
Ingredients crab deviled eggs
Once you taste a deviled egg with crab, you’ll wonder how they can possibly be so simple to make. Here’s what you’ll need:
- Large Eggs – You’re welcome to swap in smaller eggs; However, you’ll need more of them to get the balance of flavors right.
- White Vinegar – A touch of plain white vinegar adds the perfect amount of neutral-flavored acidity.
- Substitutions: Apple cider vinegar, white wine vinegar, or even unseasoned rice vinegar.
- Mayonnaise – Use a high-quality store-bought brand like Hellman’s/Best Foods or Duke’s for the best flavor and consistency.
- Dijon Mustard – For a tangy, slightly spicy flavor and added emulsifying creaminess.
- Substitutions: You can try swapping in regular yellow mustard, spicy brown mustard, whole grain mustard, or even mustard powder if you need.
- Lemon – In the world of citrus, fresh-squeezed is the only way to go. Plus, if you get fresh lemons, you also get the zest, which makes for a pretty garnish for crabby eggs.
- Worcestershire Sauce – Made with ingredients like vinegar, molasses, garlic, and anchovies, this flavorful sauce adds savory, umami depth to the crab meat deviled eggs.
- Substitutions: Soy sauce, tamari, Bragg’s Liquid Aminos, Maggi Seasoning, or even fish sauce can be used instead, but you may need to adjust the amount you add to keep your seasoning in check.
- Hot Sauce – I suggest reaching for a Southern classic like Crystal or Tabasco here, but Sriracha, sambal oelek, or Cholula will totally work.
- Old Bay – This age-old seasoning blend is to seafood what A1 is to steak.
- Flat Leaf Parsley – For a touch of lemony herbaceousness.
- Substitutions: You can also use curly parsley, or swap in about ⅓ as much dried parsley.
- Lump Crabmeat – For a sweet, delicate flavor and delicious texture.
- Substitutions: You can use other types of seafood or even vegetables instead. See below for ideas!
- Panko – For a deliciously crisp topping that adds a certain je ne sais quois and elegance. Make sure you toast it for the best flavor and texture!
- Substitutions: Homemade bread crumbs, crushed crackers, or smashed pork rinds can also be used.
- Salt and Pepper – For seasoning.
Variations of crabby eggs
As much as I love this crab deviled eggs recipe just the way it is written, I ALWAYS encourage you to make any recipe work for you and your family. Here are a few variations worth considering:
- Gluten-Free. If gluten is a no-no, swap in your favorite GF panko or use crushed plain pork rinds instead!
- Make ‘em spicy. Feel free to add some diced jalapeño or a pinch of cayenne pepper to the filling for a little kick.
- Swap out the crab. You can also make seafood deviled eggs by using shrimp, cooked lobster, canned tuna, or salmon. Just be sure to adjust the seasoning and texture of the filling to complement the new ingredient. For example, if using canned tuna, you may want to add some chopped celery or onion to the filling to give it some extra crunch and flavor.
- Shellfish free. Not a fan of shellfish or crab? No problem! You can also make deviled eggs using diced ham or bacon for a meatier option. Or for a vegetarian option, swap in veggies, finely chopped artichoke hearts.
- Get creative and use the color wheel when considering different toppings for your crab-stuffed deviled eggs. Try adding a sprinkle of smoked paprika or chopped fresh herbs like dill or chives on top for some extra flavor and color.
- For a healthier option, you can use Greek yogurt or avocado instead of mayo in the filling, or even replace some of the egg yolks with mashed avocado for a lighter, creamier texture.
- If you’re in a more casual mood, mash the egg whites into the filling and make a deviled eggs crabmeat salad to layer on sandwiches or toast.
How to make deviled eggs with crab
Making deviled crab eggs at home is super easy. Here’s how it’s done:
- Hard Boil the Eggs: You can hard boil your eggs however you prefer. However, if you’re looking for perfect hard boiled eggs with an easy peel, you’ll want to cook them on the stove top or steam them. And make sure you shock and cool them completely before proceeding with this stuffed egg recipe.
- Peel Eggs: Working with one egg at a time. Peel the shell off of the egg while it’s still slightly warm (this will make life easier). Refrigerate peeled eggs until ready to stuff.
- Cut and Prepare the Eggs for Stuffing: Cut the hard boiled eggs in half, lengthwise for traditional deviled eggs. Or, slice off the top third of the egg for standing devil eggs.
- Make the Crabmeat Filling: Remove the yolk from the cooked egg white and transfer the yolk to the bowl of a food processor. Repeat with all the eggs. Then, add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay seasoning, parsley, salt, and pepper to the bowl. Process the yolk mixture until smooth, stopping to scrape down the sides of bowl as necessary. Add the lump crab to the bowl and use a rubber spatula to fold until well mixed. (Tip: For a creamier filling, stir in more mayonnaise, 1 tablespoon at a time.)
- Pipe Filling into Egg Whites: Transfer the crab deviled egg mixture to a pipping bag with the star attachment or a resealable bag with the corner snipped off. Then pipe the crab filling into the egg white halves, filling each generously.
- Garnish and Serve: Sprinkle toasted panko, old bay spice, fresh parsley, and lemon zest over the crab meat deviled eggs. Enjoy immediately.
Expert tips for the best stuffed eggs
- You can make this crab deviled eggs recipe either in the traditional horizontal half manner or elevate them (literally and figuratively) by serving them standing. When entertaining, I like to do the standing deviled egg, because I personally think it has a “wow” factor that the traditional method does not. But, if you are feeding a large crowd you might want to go the traditional route, since it will yield double the amount of crabby eggs. 🤷♀️
- When it comes to the filling, I don’t like mine too heavy on the mayonnaise, so use the amount listed below as a guideline. Start with 1/3 cup and add more, one tablespoon at a time, until the filling is as creamy as desired. I’m here to serve, not to judge. 😉
- Toast your panko breadcrumbs. This isn’t a suggestion. It takes 4-5 minutes and is completely worth it. Un-toasted breadcrumbs as a garnish taste very bland. You want to impress your guests, right? So toast the panko.
- These crabmeat deviled eggs can be made in advance, but store the egg whites and filling separately, and do not toast the panko breadcrumbs or garnish the eggs until *just* before serving.
FAQs: deviled egg with crab
How long will crab meat deviled eggs keep?
Hard cooking (otherwise known as hard boiling) removes the natural coating from eggs and makes it easier for bacteria to enter through the shell’s pores. Because of this, always use precautions when storing hard-boiled eggs.
Plain, hard-cooked eggs should be refrigerated for no longer than one week. These Crab Deviled Eggs are best if prepared and eaten within 24 hours.
What are the best eggs for devilled eggs?
If possible use large size eggs and opt for free-range eggs that have the opportunity to forage a bit — their yolks are much brighter yellow and have a better flavor!
What’s the trick for deviled eggs?
The trick for deviled eggs is to start with perfectly boiled eggs and to be gentle when handling them. I find that peeling them under water helps to keep the whites smooth and pock-free.
To make the filling process easier, you can use a pastry bag or a zip-top bag with a corner snipped off to pipe the filling into the egg whites. And remember, practice makes perfect — don’t be discouraged if your first batch of deviled crabby eggs isn’t perfect!
Why is there a devil in deviled eggs?
The term “deviled” in deviled eggs refers to the spicy or zesty flavor of the filling. In culinary terms, “deviled” typically means that a food has been seasoned with hot or spicy ingredients, such as cayenne pepper, mustard, or hot sauce.
The name “deviled eggs” dates back to the 1700s and was a common term used for any food that was heavily seasoned or spicy. The dish became popular in America in the mid-20th century and has since become a staple at picnics, potlucks, and other casual gatherings.
So while the name might sound a bit ominous, there’s nothing sinister about crab meat deviled eggs — in fact, I’d go so far as to say they’re simply heavenly!
Serving suggestions
These deviled eggs with seafood are a heavenly blend of creamy and savory, with just the right amount of zing to make your taste buds dance with joy. The tender egg whites provide the perfect vehicle for the rich and flavorful filling, which is a tantalizing mix of tangy mayo, zippy Dijon mustard, and savory Worcestershire sauce.
When you add in the delicate sweetness and briny bite of lump crab meat, it takes the whole experience to another level! Trust me, one bite of these scrumptious crab deviled eggs and you’ll be hooked (accidental fishing pun) for life.
To that end, there are so many occasions that are perfect for serving crabmeat deviled eggs! Here are a few fun occasions when you could whip up a batch of these tasty treats:
- Brunch with friends: Nothing says “brunch” like a plate of fancy deviled eggs crabmeat. They’re a tasty and elegant addition to any spread, and they pair marvelously with champagne.
- Game day parties: Whether you’re a football fan or just love to snack, these crab and egg appetizers are a must-have for any tailgating get-togethers. They’re easy to make in bulk and are always a crowd-pleaser.
- Easter dinner: Easter and deviled eggs go together like peanut butter and jelly. Serve them alongside ham, roasted vegetables, and other traditional Easter fare for a festive and delicious meal.
- Family potlucks: Want to show off your cooking chops at your next family gathering? These crabby eggs are classic crowd-pleasers and are always a hit with both kids and adults.
Storing deviled eggs crabmeat
- Once assembled, these deviled eggs with crabmeat should be consumed within 24 hours. If possible, don’t add the toasted panko topping until right before serving.
- If you’re making them the night before serving, keep them stored in an airtight container in the refrigerator, and do NOT garnish them until just before serving.
- If you want to prepare crab stuffed eggs more than 24 hours in advance, I strongly suggest you keep the filling and the egg whites stored separately in airtight containers in the fridge. The filling and whites should be used within three to four days.
Alright, my friends. Now, don’t be a shellfish devil and try to keep the magic of these crabby deviled eggs to yourself — these egg-cellent eggs are for the people! Until next time, keep on crackin’!
Cheyanne
Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!
More recipes for deviled eggs!
If you love this recipe for crab meat deviled eggs, try these delicious dishes next:
More recipes using crabmeat!
The best Crabby Deviled Eggs recipe and step-by-step video 👇
Deviled Eggs Crabmeat
Equipment
- 1 Large Saucepan (for boiling eggs)
- 1 Food Processor (for crabmeat filling)
- 1 Piping Bag or Resealable Bag with Corner Snipped Off (for stuffing and filling egg white)
Ingredients
- 12 Large Easy to Peel Hard Boiled Eggs
- 1/3 Cup Mayonnaise
- 2 tsp Dijon mustard
- ¾ tsp Lemon Juice
- 1 tsp Worcestershire Sauce
- ¼ tsp Hot Sauce - or more to taste
- ¾ tsp Old Bay
- 2 tsp Flat Leaf Parsley – chopped and packed
- ¼ tsp Kosher Salt
- 1/8 tsp Ground Black Pepper
- 8 ounces Lump Crabmeat
- Salt and Pepper - to taste
- ¼ Cup Panko – toasted
- Optional Garnishes: Lemon Zest, Chopped Parsley, Sliced Green Onion, Old Bay Seasoning - to taste
Instructions
- Cut the Hard Boiled Eggs: Cut the hard boiled eggs using one of the methods below.For Standing-Up Deviled Eggs: Use a sharp paring knife to slice a small sliver off the bottom of the large end of egg, so it will stand upright, then slice off the top 1/3rd.For Traditional Deviled Eggs: Use a sharp paring knife to cut egg in half lengthwise.
- Make Crab Filling: Remove yolks from all the eggs and transfer to the bowl of a food processor. Add the mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, old bay, parsley, salt and pepper. Process until smooth, stopping to scrape down the sides of bowl if necessary. Add in the crab and pulse to roughly chop the crab. Then, switch to a rubber spatula to fold until well combined. (Tip: For a creamier deviled egg filling, add more mayo 1 tablespoon at a time.)
- Pipe Filling: Transfer the deviled egg mixture to a piping bag affixed with the star attachment, or a resealable bag with corner snipped off (for a make shift piping bag). Pipe the crab deviled egg mixture into the egg white cups, filling each generously. Transfer deviled eggs to a serving platter.
- Garnish and Serve: Garnish with toasted panko, old bay seasoning, parsley or green onion, and lemon zest (if using). Enjoy!
Video
Notes
- To toast panko: Spray a skillet with non-stick cooking spray. Place over medium-low heat and add panko. Toast, stirring occasionally, until golden brown, about 4 minutes.
- Yield: 12 Standing -OR- 24 Traditional Deviled Eggs
- Filling Leftovers: You will have left over deviled egg filling if you make standing up deviled eggs. Don't throw it away! It's delicious spread on toast, stuffed into an avocado half, or use it in your next tuna salad or chicken salad.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.
I’m sooo happy that you got your mojo back but I’m even more happy that I just happened to stumble across a beeeyoutiful pic of your deviled eggs which prompted me to look into more of your recipes and finally subscribe! I’m excited for this new relationship because I love to cook!!! I do intend to stay a while! TY! Stay safe and take care of yourself!
These are perfect. If I made them ahead, I don’t think they’d ever make it to wherever I was planning on taking them. I mean, I though I loved deviled eggs, but I didn’t even know! I’m glad you got your mojo back! I struggle with mojo daily….LOL.
Believe it or not, but I’ve been thinking I should make some deviled eggs (Easter is coming, after all), and I immediately thought about you. Because who else? You always have some legendary deviled eggs ideas 😉
I’m sending this to my dad RIGHT NOW because crab cakes and deviled eggs are two of his favorite things. I’m so glad you got your creativity back! Those creative peaks and valleys can be brutal. Have a great week, Chey!
Love the video Chey! Tom and I are HUGE deviled egg fans! And HUGE crabmeat fans too! Love this creative spin on the classic deviled egg! Winner! Hope you have an awesome week!
So glad to read you got yo mojo back sista!
Getting caught up on my fav bloggers posts since I’m back from vacation and was looking forward to checking out your recent relish offerings. This sounds so darn good. Love this love child Cheyanne – Crabaliciousness!
These look SO good! I never thought I could get so excited about deviled eggs, but you’ve got me drooling here for sure!! I love crab cakes so you’re right – I’d love these too!
WOW these deviled eggs sounds AMAZING! I LOVE crab cakes and deviled eggs by themselves, but together sounds even better!
First of all I must say that I could not tell AT ALL that you had lost your mojo, so good job keepin on without it 😉 But congrats on getting it back. I have been a little uninspired as of late so I can feel you. But these crab cake deviled eggs! Girrrrrl. I am in love with crab cakes and would eat them all day, every day if I could, so these are right up my alley!
I’m so happy you got your mojo back Cheyanne. I’ve never met a deviled egg that I didn’t love and these look scrumptious. I like the big chunks of crab and the idea of sprinkling with panko for that much-needed crunch. Great recipe 🙂
You are SO right, standing really does give them a WOW factor! Definitely trying this recipe and DEFINITELY making them standing from here on out! Thanks for sharing!
Yay for having your mojo back! Its the worst when you’re dragging creatively. And these crab cake stuffed devil eggs are exactly what I will be serving for Easter.
I am planning to make this recipe soon! The presentation is great and I really can’t wait to try those devilishly delicious eggs!
Zaria
Crab is one of my favorite things ever in life and I LOVE the idea of crab cake deviled eggs! Stunning and completely genius, I’m feelin’ the mojo 😉
This is a genius idea! Being a Maryland girl I love me some crab but I’ve never thought of putting them in eggs before! Definitely need to try these!
I love crab cakes and they look fantastic in deviled eggs form! 🙂
Whaaatttt? This is seriously the most creative thing EVER! I am loving this idea – yaasssss. Must. Make. Right. Now. Pinned!!!
I cannot remember the last time I had deviled eggs. Holy yum. CRAB! Want now! This is such a great idea!
Yay for getting your mojo back!! I can’t stop staring at those eggs, I’ve never seen deviled eggs sliced like that (lengthwise/widthwise?). They look like little pieces of art that I would really love to get in my stomach immediately. Beautiful!
The are perfect for Easter (or anytime). I love all the flavors going on here! And that little bit panko is crunchy perfection! Take care!
Love, love, love these deviled eggs! Your recipes are always so creative and delicious!!
You do an amazing job on your recipes, Cheyanne. Love how beautiful they look and that addition of crab cake sounds wonderful. Beautifully clicked and presented too! YUM1
These eggs look amazing girl! Love the stuffing! Lovely presentation! So glad you got your mojo back, I’ve been struggling with this lately!
I love two things about these deviled eggs… one is the crab…and the other is the way you stood up the eggs. It makes such a fun presentation! These are on my “must make” list!
Yah!! I’m glad you found your mojo, but I don’t think anyone knew you lost it! All of your recipes are creative and fabulous…like these deviled eggs! I’m LOVING the crabs! I never would have thought to combine the two…so that why I come to see you…to give me ideas and to drool! Happy spring!!
Well, my dear, you’ve done it again. I love crabmeat and this sounds amazing. Never thought of standing the eggs upright, but love the presentation. Happy Spring and congrats on getting back the mojo. And, as you can see, no one thinks you ever lost it. – you’re fabulous!
Oh my goodness, these are so cute, Cheyanne. Love them! And the winter blues can be tough – I think the spring definitely gives everyone a big boost – especially with all the trees greening up and flowers bursting everywhere – so congrats on getting your groove back on, girl!
These deviled eggs look perfect for Easter ! and I don’t think you ever lost your mojo! Your recipes are always very creative Cheyanne!
You are too kind, Manali! Thank you so much for the comment! Cheers, girlfriend!
Yay for your mojo being back! I so know that feeling … and having to fight thru it to come up with ideas! And I will confess that I’ve never seen standing deviled eggs like this! They totally have such wow factor! I’m so doing that next time I make them!
Yay to mojo indeed, Ashley! You’ve never seen a standing up deviled egg? Well I’m glad I could be the one to introduce you! 🙂 Thanks for the comment love, girlfriend! Cheers!
Cheers to finding your creative mojo again! i couldn’t agree more, I don’t know if it’s just the change in weather that has helped me find my groove again, but it feels great! These deviled eggs, omg yes. Absolutely love the crab cake twist, they look DIVINE and perfect for Easter! (Or any other day of the week…)
Oh I’ll Cheers to that! *Clink Clink* Glad you found your groove thang too, Michelle! Yay Spring, right? Thanks so much for the sweet comment, girlfriend!
I don’t think your mojo ever left, but whatever 😉 You know how I (and my J) feel about these eggs and that I have to make them for Easter. Crab is on my grocery list and can’t wait to make and eat all these yummy devilish beauties! Maybe I’ll share but probably not…
Well I don’t think your pictures suck, Karrie… so I guess we are even! *totally sticking my tongue out at you* If you make these you will have to let me know what you think! Note to you – adjust the Old Bay to your liking, I added more to the tops of mine and Boy left his alone. And I don’t recommend sharing. Highly over-rated! 😉 Cheers, sweets! <3
Girlfriend, I believe those are the prettiest dang deviled eggs I’ve seen in my life! I love the crab cake twist on things here. I promise to toast my panko and we don’t need to discuss my affair of the heart with the mayo. If your mojo has been lost and you are coming up with this egg-cellent deliciousness, I can’t wait to see what is coming next! Cheers! 🙂
Thank you so much for all the love, Rachelle! And thank you for saying you’d toast your panko! … I’d hate to have to block your texts. Ha!! Cheers, lovely! <3
Yay! Your mojo!!! I had no idea you lost it, so that’s a testament to how strong you are, friend. I’m so glad you have it back for springtime!
These are wicked. In a good way. Love!
Well thanks so much, Mir! You are too kind! Love that you said “wicked”!!! 😉 Cheers, sweets!
This looks like another great Easter recipe. Happy you got your mojo back!
Thank you so much, Miriam! Cheers, girl!
Congrats on getting the mojo back, but I have to say, if you haven’t had creativity the past couple of months, you could’ve fooled me (just sayin’). 🙂 These are some of the best deviled eggs I’ve ever seen, and I love crab cakes! I think I could probably eat about a dozen of these myself and I need to know…do you take orders? 🙂
Thank you so much, Marcie!! I totally ate a dozen of these, so I definitely wouldn’t judge if you did the same! And if we lived closer I’d take orders AND hand deliver! 😉 Cheers, friend!
Happy to hear you are mojo-loaded up again (thought I wouldn’t have guessed based on all the deliciousness you’ve been bringing us lately)! Including these gorgeous deviled eggs… a favorite Southern classic! Except that my husband doesn’t like them… I know, I don’t understand it either. However, I’m pretty sure he’s never had anything remotely nearing the delicious level of these crab cake-stuffed deviled eggs so I’m just going to have to give it another go! Toasted Panko and all 🙂 Cheers to a lovely week!
Thank you so much, Kathryn! You are too kind, my dear! Can’t believe your hubby doesn’t like deviled eggs… and he is southern! What?! To each their own.. just means more for you right!! 😉 Cheers, dear – to a lovely week back at ya! <3
Never ever deviled eggs have been so fancy, Chey! Seriously. I remember the previous eggs, but these ones are even better. You might be the only one person to develop all these amazing combos in such a stylish way (no buttering up)! I would have served them for a president dinner (perhaps I would have topped with a bit of red caviar too). Egg-cellent work, buddy!
Thank you so much, Ben for the sweet comment! Caviar would be delish… then again I never turn that down. 😉 Cheers, buddy!
YAY for getting your mojo back lady!! So happy and literally doing a happy dance for ya! 😀 😀 😀 And these crab cake stuffed deviled eggs … OMG amazing! I’m definitely making these for Easter! XOXO Love ya!
Hahaha! Well thanks so much for the comment AND the happy dance, Lauren!! 🙂 You make me laugh! Cheers, girlie! xoxo and lots of love back at ya!
What a great idea! I love crab cakes and love this fun twist on deviled eggs. I probably wouldn’t be able to eat just one. I need to add these to my brunch menu soon!
Oh if you love crab cakes you will definitely love these, Ashley! And I agree, you probably won’t be able to have just one… at least I wasn’t. 😉 Thanks for the comment, girlie! Cheers!
These are SO clever! Love the combo of crab with the deviled eggs! 🙂
Thank you so much, Jennifer! Cheers, girl!
Gorgeous vertical stuffed eggs my friend!!! Would love these on my Easter table. Lump crab in deviled eggs is spectacular, a real treat. So glad to hear your mojo is back, I couldn’t tell from here that it was missing. I love all your creative posts. So yay!!! Spring arrived here yesterday with brisk temps, then dumped 5 ” of snow on us. This can only be an impostor spring. The real spring is coming. Or so we hope!!!! Keep up the incredible posts my friend, they make my day. XO
Thank you so much, Allie! I totally agree, the lump crab in here is a total treat! It’s been cold here too, but we didn’t get snow!! Hopefully the warmer weather finds its way to both of us soon… but in the mean time I’m just celebrating all the fabulous spring produce that is now in stores and pretending it is warm! 😉 Cheers, girlie! xo
nothing worse than when you feel like like you’re just spinning your wheels. but rest assured, you could have fooled me all this time! looks like you never missed a step. loving these eggs and particularly love them standing up at attention. pinned!!
Well thank you so much, Cathy, for the kind comment! And for the pin!! Cheers, friend!
so glad you got your mojo back!!! Dude, these are brilliant!!!! what a GREAT idea! I have never seen stuffed eggs before!!!! freaking love this!
Thank you so much, Alice! Cheers, girlfriend!
Dude I hear you- I feel like creativity ebbs and flows and for me definitely stress/being too busy prevents me from having my “mojo.” Glad that your’s is back! Because these crab cake eggs look killer, and I would have NEVER thought to combine these ingredients!! Great job 🙂
Well I’m glad I’m not the only one who finds it impossible to be creative 24/7/365! Thanks so much for the kind comment, Sarah! Cheers, girl! 😉
Spring can do amazing things for creativity and motivation I think! I am SO EXCITED about the warmer weather and allll the springy and summery things to come! These are so perfect for Easter — what a fun twist on the original!
Giiirl, I agree! Spring is fabulous for motivation! Thanks so much for the comment love, Ashley! Cheers!
Yay for getting your mojo back!!! Though from my side of the screen, I couldn’t tell you had lost it…your recipes are always en point! Just like this creative take on crab cakes/egg salad! I adore the vertical eggs BTW – such a lovely presentation!
I wanna say Sayonara winter – but it was downright freezing here this morning with temps in the 40s!? I need to do a spring dance or something – these eggs could be ma fuel! 🙂 Happy Monday Cheyanne!
Well thank you so much, Shashi! I’m just trying to keep up with your creativity, girlfriend!! It has been cold here too, so I’m hoping for warmer weather for both of us!! Cheers, dear and Happy Monday back at ya! 😉
These deviled eggs look fantastic Cheyanne! Love the flavours you’ve added! Perfect recipe for Easter! 🙂
Thank you so much, Jess! Cheers, girlfriend!
Mojo, groove…whatever we want to call it – I’m so happy to be joining you in that club! I’ve been feeling a little listless in the creativity department, as well – the change in season with longer days will definitely keep us humming along! I do have to say though – I’ve never noticed you skip a beat! You rock winter, spring, summer, fall! And these eggs rock! I love crab and would never, ever think to use it this way! Delicious contribution to the Easter tablescape! Cheers! xoxo
I guess you can start calling me Stella, huh? Hahaha! Thanks so much for the seriously kind comment, Annie! You totally brought a smile to my face!! Cheers, friend! xoxo
A-ha!! Cheyanne, you FINALLY made something with an ingredient I’m allergic too! LOL. Finally I can stop feeling so bad about using that cocoa that’s your kryptonite. 🙂 I’ll just let you guess what my ingredient is. Meanwhile, I’m always here to read your so-called ramblings. I like to think of them as charming witticisms and clever storytelling. <3 And CONGRATS on getting your mojo back!! Woot woot! I'm honking all of the car horns, in case you didn't know. Thank goodness for Spring or whatever magical wizardy got it back for you, girlfriend. These deviled eggs are incredible! Again, I bow down to your amazing ability to create the classiest, yet totally approachable desserts <– Food Blogging Perfection right there, peeps. Muah and cheers to you for getting your groove back, Cheyella! xoxo
I am going to guess you are allergic to crab, Demeter… am I right? If I am, that is such a shame because crab is SO good! But now you know how I feel!! 😉 That’s okay, you can have all my chocolate if I can have all your crab! Thank so much for all the comment love, girlfriend! You always make my day, especially when you bust out the car horns! hahaha! Cheers, sweetness! xoxo
Great eggs (yay for crab, always!!) And welcome back to your mojo. Spring has a way to do that 🙂
Thanks so much, Jennifer! I agree, Spring has a way of inspiring! Cheers, friend! 😉
Glad you got your mojo back, Cheyanne! You would never tell from all of your delicious recipes, but I know what you mean 🙂 These deviled eggs look lovely! I’ve actually never ever made deviled eggs before, but these look like a great place to start. How can you go wrong when they are stuffed with crab and topped with toasted bread crumbs?! Happy Easter!!
Well thank you so much for the very kind comment, Dawn!! I can’t believe you have never made deviled eggs before!! Whaaaa? Girl, that must change!! They are too easy not to! 😉 Cheers, girlie!
Hooray for getting your mojo back! That’s always a good feeling. And I’m loving that you chose to share these deviled eggs with us today! I’ve never had a crab cake version before, so I’m in awe. This looks SO good! What a show stopper for Easter, Cheyanne. I think I would devour these all…love! And pinned, of course!
Crab in deviled eggs is oh so good!! Thank you so much for the comment love and pin, Gayle! Cheers! <3
Wow! These are so elegant! Way fancier than the deviled eggs I usually eat!
Thank you so much, Laura! Cheers!
I first read this as “cake stuffed deviled egg”s and I was like “whaaaaat”? But this make much more sense haha.
Welcome back to your mojo. I can totally relate to that and I am looking forward to mind coming back too.
Hahaha.. cake stuffed eggs would be interesting to say the least! 😉 Thanks so much for the comment love, Dannii! Cheers, girlfriend!
See, now I was all set to make my bacon blue cheese deviled eggs for Easter (because YES, EASTER MUST HAVE DEVILED EGGS) and now I need to make gorgeous crab cake deviled eggs. That is what your mojo has created…and as for losing it, you should just know that your passion and energy have been coming through all along. So if we are going to have MORE of it – man, lucky us!! Happy spring my friend – hugs from snowy (yep, snowy, sigh!) NYC! xo
Oh bacon and blue cheese deviled eggs sound fabulous, Kate!! Glad you agree Easter NEEDS deviled eggs! Thank you so much for the sweet comment, friend!! You are the best! Cheers – to warmer weather hopefully coming your way soon! xo
Lost your mojo? I beg to differ! I don’t think you ever lost it! You’re recipes are some of the most creative I’ve ever seen Cheyanne! I love dropping by NSN to see all the yumminess you’ve got in store for us, and I assure you, it’s ALWAYS a treat! Just like these deviled eggs! And yes, it would be a culinary crime to not serve deviled eggs at Easter! I’m in! Delicious, as usual!! Enjoy your week!
Haha! Well thank you so much for the seriously kind comment, Mary Ann!! Cheers to you and a wonderful week, friend! <3
They look great, I am making them standing the next time as well. And I am glad you got your mojo back. 🙂
Standing is the way to go! Thanks so much, Adina! Cheers!