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Curry and Crabmeat Deviled Eggs Recipe

Updated on March 28, 2014
5 stars from 3 ratings of Barkley's 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!

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: 18 deviled eggs

Kitchenware Required

  • 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)

Ingredients

  • 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

Instructions

  1. Hard-boil the 9 eggs, and remove the shells (see "How To Make Hard Boiled Eggs" to the right for help if needed).
  2. Slice your hard-boiled eggs lengthwise into halves.
  3. Carefully remove the yolks, and place them into a small bowl. Set the egg white halves aside.
  4. Use a fork to mash the egg yolks.
  5. Stir in the mayonnaise, Dijon mustard, chives and curry powder. Mix well.
  6. Fold the crabmeat into your egg yolk mixture.
  7. 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.
  8. 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.

Nutrition Facts
Serving size: 1 deviled egg
Calories 77
Calories from Fat54
% Daily Value *
Fat 6 g9%
Saturated fat 1 g5%
Unsaturated fat 5 g
Carbohydrates 0 g
Sugar 0 g
Fiber 0 g
Protein 4 g8%
Cholesterol 113 mg38%
Sodium 165 mg7%
* 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.

Helpful Hints

  • 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.

Comments

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    • Top Rated Recipes profile image

      Top Rated Recipes 

      6 years ago

      Spectacular Barkley! I prepared these last weekend for a get together, and they were a huge hit! Your crab dip recipe is in deed awesome as well!

    • profile image

      The Tomato Gardener 

      7 years ago

      These must be delightful. I never thought of making deviled eggs with crabmeat. Now that I've read your recipe I think I've been missing out on a wonderful thing. I usually make deviled eggs to take to my mother's house for Easter lunch' and this year I am surely using your recipe with the crab-meat and curry powder.

    • Denise Handlon profile image

      Denise Handlon 

      7 years ago from North Carolina

      Nice variation. One more down.

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