Blue Crab Deviled Eggs

Just in time for tailgating season, this recipe comes courtesy of Soby’s Restaurant in Greenville, South Carolina.
Soby's New South Cuisine, Table 301 Restaurant Group

Soby's New South Cuisine, Table 301 Restaurant Group

Recipe comes courtesy of Chef Rodney Freidank and Chef Shaun Garcia of Soby’s Restaurant in Greenville, South Carolina

6
Servings
141
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 eggs
  • 1/3 Cup salt
  • 1 Tablespoon Dijon mustard
  • 1 Cup mayonnaise
  • 1 dash hot sauce
  • 1 Teaspoon paprika
  • 1 Cup blue crab meat
  • Old Bay seasoning

Directions

Place eggs in a pot and cover with cold water and salt and bring the water to a boil. Reduce the heat and simmer for 10 minutes.

Drain the water from the eggs, cover with ice water and set until cool. Peel the eggs.

Cut the eggs in half and remove the yolks placing them in the bowl of a food processor. Then, blend with mustard, mayonnaise, hot sauce, and paprika until very smooth.

Fold in the fresh crab meat and the carefully spoon into egg whites; sprinkle with Old Bay seasoning and serve chilled. 

Nutritional Facts

Total Fat
8g
11%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
66mg
22%
Carbohydrate, by difference
5g
4%
Protein
12g
26%
Vitamin A, RAE
60µg
9%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
84mg
8%
Choline, total
16mg
4%
Fiber, total dietary
1g
4%
Folate, total
35µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
25mg
8%
Niacin
2mg
14%
Phosphorus, P
126mg
18%
Selenium, Se
20µg
36%
Sodium, Na
292mg
19%
Water
54g
2%
Zinc, Zn
3mg
38%