Curry and Crabmeat Deviled Eggs Recipe
Deviled eggs are commonly served at picnics, holiday celebrations and summertime cookouts. I prepare this toothsome egg dish at least twice each year (Easter brunch at Mom's house, and the annual 4th of July barbecue blowout at my place. These delectable crabmeat infused egg treats are the perfect accompaniment to my mother's glazed ham, and always ignite the Independence day festivities in my back yard!
- a large saucepan with lid
- a large slotted spoon
- a large bowl
- a small bowl
- a sharp knife
- a fork
- a spoon
- a rubber spatula
- a deviled egg dish with lid (see "Helpful Hints" below Nutritional Information)
- 9 large eggs
- 1/2 cup fresh, canned or thawed from frozen lump crabmeat.
- 6 tablespoons mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons snipped fresh chives
- 3/4 teaspoon curry powder
- Old-Bay seasoning
- 1 lemon, quartered
- fresh sprigs of parsley
- How To Make Hard Boiled Eggs
Simple instructions on hard-boiling eggs. Includes nutritional information and quick tips.
- Hard-boil the 9 eggs, and remove the shells (see "How To Make Hard Boiled Eggs" to the right for help if needed).
- Slice your hard-boiled eggs lengthwise into halves.
- Carefully remove the yolks, and place them into a small bowl. Set the egg white halves aside.
- Use a fork to mash the egg yolks.
- Stir in the mayonnaise, Dijon mustard, chives and curry powder. Mix well.
- Fold the crabmeat into your egg yolk mixture.
- Use a spoon to fill each of the egg white halves with the crab and yolk mixture. Place the egg halves on a deviled egg dish as you fill them. If desired, shake some Old-Bay seasoning over your dish.
- Garnish your deviled egg dish with lemon quarters and fresh sprigs of parsley. Put the lid on your dish and refrigerate it until serving time (up to 24 hours). Enjoy!
Thanks for checking out my recipe, please let me know what you think of it by rating it (near the top of this page.
|Serving size: 1 deviled egg|
|Calories from Fat||54|
|% Daily Value *|
|Fat 6 g||9%|
|Saturated fat 1 g||5%|
|Unsaturated fat 5 g|
|Carbohydrates 0 g|
|Sugar 0 g|
|Fiber 0 g|
|Protein 4 g||8%|
|Cholesterol 113 mg||38%|
|Sodium 165 mg||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- Deviled egg dishes vary in size and capacity. For this recipe you'll want to use one with 18 cells. If you are making these deviled eggs to take to a BBQ or party, consider using a disposable dish to eliminate the hassle of dish washing, and/or retrieving a pricey dish from your host or hostess. I've provided a link to a set of two attractive, inexpensive and disposable ones from Amazon. This is
- the same deviled egg dish that I use for this recipe (as depicted in the photo near the top of this page).
- For large parties or gatherings consider preparing two deviled egg dishes. One without crabmeat will appease those folks who lack the taste bud needed to enjoy seafood.
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