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  • Ahlilah Longmire

taking the "deviled" out of deviled eggs


Browsing the net to see what new recipe I might want to try for Easter, I couldn't help but raise an eyebrow over how many countless food bloggers and influencers claim to have the best-deviled egg recipe. As I am new to being a contributor blogger, I can't claim the same, but I will share what I "think-to-know" is the best Crab Deviled Egg recipe!


Deviled eggs have always been one of my favorite appetizers in the Spring and Summer. And despite how simple they are to make, not everyone can consistently deliver on the yum factor after the first bite.


I've put a fun savory twist on my mother's old recipe. If you're wondering why or how I managed to take the "deviled" out of deviled eggs, well, there are a few ingredients I don't use that you may typically find in other recipes and some "new-new" ingredients I've added. Let's get to it.




My crab deviled eggs recipe is a mix of a few simple ingredients, including hard-boiled eggs, mayonnaise, lemon, olive oil, dill, sweet paprika, crab, salt, and pepper. That's it, and instead of sprinkling paprika on top, I add a sprinkle of cayenne pepper. Notice that I've left off Dijon mustard, vinegar!


Who knew there is a science to boiling eggs, but there truly is. If you cook your eggs for too long, you end up with that green tinge around your yolk. Not very appetizing if you ask me, darling!



After your eggs have boiled and cooled, you're on your way. Slice your eggs in half lengthwise, scoop out the yolk to a small bowl, mash it with a fork and place the egg white on a serving tray.



In a bowl, add the egg yolk add mayonnaise, olive oil, salt, and pepper, and stir it all together until slightly creamy. Chop up imitation crab or lobster into small pieces and add it to your mixture. At this point, you'll want to squeeze a tiny bit of some lemon juice over it and give it a taste ensuring that it isn't too sour. Now add your dash of dill, sweet paprika, and stir it one last time. It's impossible to mess up the recipe, so taste and garnish as much as you like until you have a nice balance of flavor.


Use a small spoon to scoop out some of the deviled egg mixtures and place them back into the egg white. Don't forget to add a touch of cayenne pepper for that extra dash of wow factor for guests.


PREP TIME: 20 mins

COOK TIME: 14 mins

TOTAL TIME: 34 mins

SERVINGS: 12 deviled eggs


  • 6 large eggs

  • 2 tablespoons mayonnaise

  • 1 teaspoon virgin olive oil

  • 1 teaspoon sweet paprika

  • 1 tablespoon of dill

  • 1/2 cup chopped crab or lobster meat

  • About a teaspoon or more of freshly squeezed lemon, salt, and pepper, cayenne pepper for garnish.


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