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Crab Stuffed Deviled Eggs

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4-5 cooked Stone Crab Claws
4-6 Eggs
1/2 Avocado
1 tsp Dijon Mustard
1-2 Lemons
1/2 tbsp, finly chopped Fresh Chives
Salt & Pepper

Crab Stuffed Deviled Eggs

    • 40 minutes
    • Serves 4
    • Medium


    If you’ve ever been to Florida during the winter or spring months, you’ve most likely tried our famous stone crab. They are truly delicious and hardly need any seasoning. As Easter is coming up, I wanted to combine the beautiful egg with the sweet and fresh crab meat. Usually, deviled eggs have mayonnaise but I substituted it for the creamy and delicious avocado.



    Boil The Eggs

    Start by adding the eggs to a pot with cold water. Be sure the eggs are fully submerged in the water. Cover the pot with a lid and the turn the heat to high. Once the water is boiling, remove the pot from the heat, keep the pot covered and and let is sit for 15 minutes.

    Once the timer goes off, carefully transfer the eggs into a big bowl with ice water to 'shock' the eggs and stop them from continuing to cook. Once the eggs are cooled, peel the eggs, cut them in half and pop out the egg yolks and place them in a bowl.


    Crack The Crab Claws

    I recommend buying the crab claws the same day and having the guy at the grocery store crack the claws for you. The shell of the claws is very hard. Once the shell is cracked, the meat has to be consumed within 2 hours. Also, the crab claws bought at the store are already cooked, so no need to boil or bake the claws.

    To crack the shell, use a heavy spoon or the dull side of the knife and bang it against the shell. Once the claws are cracked and the meat is exposed, use a fork to pull out the meat. You will be surprised how much meat each claw has. This is a messy job but fun at the same time.

    Add all of the crab meat to a bowl but keep some extra on the side. I recommend adding extra carb meat to the top of the filled deviled egg.


    Make The Filling

    To the bowl with the egg yolks, add the avocado, mustard, the juice of 1 juicy lemon (or two if they are not as juicy), salt, pepper, chopped chives and crab meat. Mash and stir with a fork to combine. Give it a taste and adjust the seasoning if necessary.

    Once it tastes to your liking, spoon the filling into the egg whites. Top each egg with a bit more crab meat and chopped chives.


    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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