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Robey's Blue Crab Deviled Eggs

Robey's Blue Crab Deviled Eggs

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 45 m
CYNDISINGER

CYNDISINGER

Any Robey Family special occasion is marked by the MUST have blue devils, including all weddings, Easter, Xmas & Summer feasts. Were from Va. so it's a custom by the Bay!!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • 226 mg
  • 75%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel.
  2. Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving.
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Reviews

PirateGirl
58

PirateGirl

6/30/2009

Try adding the following ingredients to this recipe and you will have a 'keeper': increase mayo to 3/4 cup (use light mayo, of course), 1 tbsp fresh lemon juice, 1 1/2 tsps dijon mustard (instead of powder), 1/2 tsp black pepper, 1/8 tsp salt, 1/8 tsp red pepper (cayenne). Mix with yolks and crab and stuff eggs. Top eggs with a sprinkling of Old Bay or smoked paprika and snipped fresh chives, if desired.

Anne in Minnesota
27

Anne in Minnesota

4/14/2003

This is great on a low-carb diet! I added fresh ground pepper to the mix as well. I like my deviled eggs a bit more moist and tangy, I would also add just a bit more mayo. I had 3 halves for breakfast with a cup of coffee. The extra filling is wonderful stuffed in celery sticks for a snack.

QUASINAUGHT
14

QUASINAUGHT

4/8/2004

Very good. Also goes well with a can of shrimp instead of the crab.

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