Crab Deviled Eggs
Turn deviled eggs into a gourmet treat with this Crab Deviled Eggs Recipe. The sweetness of the crab is balanced with a little Sriracha sauce.
Servings: 6
Ingredients
- 6 large hard-boiled eggs
- 6 ounces crabmeat
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 2 teaspoons minced shallot
- 1 teaspoon chopped tarragon
- 3/4 teaspoon Sriracha sauce
- 1/4 teaspoon apple cider vinegar
- pinch of salt
Instructions
- Cut eggs in half lengthwise and scoop out yolks. Place yolks in a medium bowl.
- Mash yolks with forks. Mix in mayonnaise and sour cream until mixture is smooth.
- Fold in crab meat, shallot, tarragon, Sriracha sauce, apple cider vinegar, and small pinch of salt.
- Mound crab mixture into each egg white half. Refrigerate until ready to serve.
Notes
For best taste, use lump crab meat. Backfin and claw crab meat will also work well.
Nutrition
Calories: 153kcal | Carbohydrates: 1g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 203mg | Sodium: 357mg | Potassium: 128mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg