Growing up in the South, deviled eggs were a staple appetizer at every church potluck, barbecue, holiday feast, and celebration. As good these bite sized, savory morsels are, there can come a time where you the classic preparation become overdone.
In New Orleans, it’s our nature to put a Cajun/Creole spin on everything to make it better. Thus, the crab-stuffed deviled eggs was born.
When making deviled eggs, you want to make sure the eggs are hard boiled so they maintain firmness when stuffed the the crab filling. It’s also a good idea to boil extra eggs just in case a few break when slicing them in half.
I personally don’t care for the filling to be completely smooth, so I use a fork to break apart the yolks rather than a blender; this ensures the filling will have texture.
Culturally, when it comes to adding seasonings and other ingredients into a dish during preparation, black people oftentimes lead with feeling rather than exact measurements. I do everything to taste, adding a little of each ingredient at a time until my tongue and my spirit tells me it’s ready.
You are sure to impress your friends and family at your next gathering with these delectable, savory treats this summer!
Creole Crab-Stuffed Deviled Eggs
A Creole twist on a classic party favorite.
- 12 eggs, hard boiled, peeled, and halved lengthwise
- 8 ounces lump crab meat, divided
- 1/3 cup mayonnaise
- 2 teaspoons Creole or dijon mustard
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoons Tony Chachere’s Herbs ‘N Spices seasoning, divided
- 1 tablespoon fresh parsley, chopped, plus more to top
- Scoop out the yolks from the hard-boiled eggs and place them in a large mixing bowl. Mash the yolks with a fork until no large chunks remain.
- Add in half of the crab meat, and break it apart with the fork. Mix in the mayonnaise, mustard, apple cider vinegar, and Tony Chachere’s.
- Fill the cavity of each egg white half with the crab and yolk mixture. Sprinkle the remaining lump crab meat with 1/2 teaspoon of Tony’s seasoning. Top the filled eggs with the remaining seasoned lump crab meat.
- Sprinkle with parsley, cover and refrigerate the eggs until 20 minutes before serving. Can be made up to a day ahead.