Go Back Email Link
+ servings
Deviled Eggs with Crab and Tarragon
Print Pin
5 from 2 votes

Crab Deviled Eggs

Course Appetizer
Servings 6


  • 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


  • 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.