Chesapeake Crab Deviled Eggs with Old Bay and Celery

Steps

1. Step 1

   Put the eggs in a single layer in a large saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat, then immediately cover the pot and take it off the heat. Let stand 12 minutes.

   15 min

   • 12 large eggs
2. Step 2

   Drain the eggs and plunge them into a bowl of ice water. Let cool 10 minutes, then peel under a trickle of cool water. Pat dry.

   10 min, hands-off

3. Step 3

   Halve each egg lengthwise. Pop the yolks into a medium bowl and set the whites, cut side up, on a serving platter.

   5 min

4. Step 4

   Mash the yolks with a fork until no lumps remain. Add the mayonnaise, Dijon, lemon juice and Old Bay and stir until completely smooth and creamy. Fold in the minced celery and season with salt to taste.

   5 min

   • 1/2 cup mayonnaise
   • 2 tsp Dijon mustard
   • 2 tsp lemon juice
   • 1 1/2 tsp Old Bay seasoning
   • 1/3 cup celery
   • salt
5. Step 5

   Scrape the filling into a piping bag fitted with a star tip (or a zip-top bag with one corner snipped off) and pipe it into the egg whites, mounding it slightly but leaving room on top for the crab. Chill the filled whites 20 minutes to firm up.

   20 min, hands-off

6. Step 6

   Meanwhile, gently toss the crabmeat with the mayonnaise, chives and lemon juice in a bowl, folding just enough to coat so the lumps stay whole.

   5 min

   • 8 oz lump crabmeat
   • 3 tbsp mayonnaise
   • 2 tbsp chives
   • 1 tsp lemon juice
7. Step 7

   Crown each deviled egg with a small mound of the crab, about a tablespoon. Dust with the remaining Old Bay, scatter with extra chives and serve cold.

   5 min

   • 1/2 tsp Old Bay seasoning

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026