Deviled Eggs with Louisiana Jumbo Lump Crab

Menu Part: 
Cuisine Type: 
Four servings

The classic deviled eggs recipe gets a makeover. Featuring crabmeat, these deviled eggs offer flavor and color for plate and kitchen displays.


6 hard-boiled eggs
1/2 cup mayo
1 tsp. chives
1 tbsp. Creole mustard
1 tsp. horseradish

Crab Salad
8 oz. jump lump crabmeat
1/4 cup mayo
2 tsp. lemon juice
1 tsp. brown garlic
1/2 tsp. Tabasco
1 tsp. parsley


  1. Remove shells from eggs. Cut in half.
  2. Remove yolks into metal serving bowl. Reserve white halves.
  3. Add all ingredients and whisk together until 1.5 times original volume.
  4. Using piping bag, pipe mixture into each white half.
  5. Top with Crab Salad mixture (recipe follows).

Crab Salad

  1. Pick through crabmeat and remove any shells; reserve.
  2. Mix together all ingredients, except crabmeat.
  3. Gently fold in crabmeat, as to not break up any lumps.
  4. Spoon mixture over deviled egg and garnish with micro greens.
Source: Olive Blue Catering (Tulane, Sodexo)

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