Crab Deviled Eggs With Bacon
20m prep 15m cook 20m ready
Deviled eggs get a luxurious upgrade with lump crab meat and smoky bacon. The filling is seasoned with Old Bay and dill relish for a briny, tangy kick.
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 33.1 mg
- Iron: 0.83 mg
- Magnesium: 11.3 mg
- Phosphorus: 97.1 mg
- Potassium: 116 mg
- Zinc: 0.96 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 7 hard-boiled eggs
- 1/3 cup mayonnaise
- 1 tsp yellow mustard
- 6 oz cooked lump crab meat
- 1 tbsp dill relish
- 1 1/2 tsp Old Bay Seasoning
Prepare
- Mince 1 tbsp onion
- Mince 1 tsp garlic
- Chop 5 cooked bacon
- Chop fresh parsley
Let's Cook
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Step 1.
Peel the 7 hard-boiled eggs, then cut each egg in half lengthwise. Scoop out the yolks and place them into a medium mixing bowl. Mash the yolks with a fork until creamy. Add ⅓ cup mayonnaise and 1 teaspoon yellow mustard, and mix until well combined. Set aside.
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Step 2.
Carefully pick through 6 ounces cooked lump crab meat to remove any shell fragments. Add the crab meat to the yolk mixture, followed by 1 tablespoon dill relish, 1 tablespoon minced onion, 1 teaspoon minced garlic, and 1½ teaspoons Old Bay Seasoning. Mix until all ingredients are evenly incorporated.
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Step 3.
Stuff the egg white halves with the crab-yolk mixture. Top each deviled egg with chopped cooked bacon (from 5 slices) and a sprinkle of chopped fresh parsley, if using. Garnish with additional lump crab meat.
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