Crab Deviled Eggs: Maryland Style

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We’ve all had deviled eggs, but have you ever tried CRAB deviled eggs?

Surprisingly, being from Maryland, I’ve never thought to add crab meat to my deviled eggs.

However, my husband told me that he had heard of something called Humpty Lumpty deviled eggs, which includes crab meat.

Needless to say, I went online to search for Humpty Lumpty deviled egg recipes and couldn’t find anything.

So, I decided to make my own crab deviled eggs recipe using ingredients I knew would go really well together.

Believe me when I say, this recipe is the perfect appetizer and will be one of those egg recipes you’re going to want to keep handy!

Crab Deviled Eggs

This Crab Deviled Eggs recipe basically includes the same ingredients I’d use to make traditional deviled eggs.

Except, of course, you’d add the crab meat along with a few other key ingredients.

Make Them Fancy

Before reading any further, be sure to fill out the email subscription info below to get our free printable PDF: Tips for How to Make the Perfect Crab Deviled Eggs!

Be sure to print this out for your next party and save it in your recipe binder!

How to Make Perfect Crab Deviled Eggs

I consider this recipe to be in the ‘fancy deviled eggs’ category because of the crab meat, Old Bay Seasoning and a slice of spring onion on top.

But don’t let the fancy word fool you or wait to save it for a special occasion because this recipe is just as easy to make as any other deviled egg recipe.

AND it’s a great addition to your ‘finger food’ recipe library.

How Do You Boil Eggs So They Peel Easily?

First step is to boil your eggs.

Apparently, the best way to boil eggs so that the egg shells peel off easily is to first bring them to a boil in salted water.

Then, turn off the heat and cover the pan for 13 minutes.

After the 13 minutes, place the boiled eggs in an ice cold water bath for 5 minutes.

Then peel your eggs on paper towels for easy clean up.

I don’t always follow this method because I’m stubborn.

But after having a hard time peeling these eggs, I’ve decided that next time I will adopt this method from now on.

Boil Your Eggs

How To Make Crab Deviled Eggs

Making this crab deviled eggs recipe from scratch is very easy and they’re always better when you make them at home.

Here are the step-by-step directions.

Step 1: Prepare Your Ingredients:

  • Large Eggs
  • Lump Crab Meat
  • Celery
  • Spring Onions – also called green onions.
  • Mayonnaise – if you like the kind of mayonnaise with olive oil, go for it!
  • Sour Cream
  • Lemon Juice
  • Old Bay Seasoning – or any type of creole seasoning. Note that you’ll only need a small amount in the recipe but can keep the container next to your deviled eggs so your guests can spice them up however they like.
  • Mustard
  • Salt
  • Black Pepper

While boiling your eggs, your next step is to place most of your ingredients in a medium bowl.

In our case, this includes diced celery, diced spring onions, mayonnaise, sour cream, Old Bay Seasoning, mustard, and lemon juice.

Prepare your ingredients and place in a large bowl

Step 2: Cut Eggs in Half Lengthwise

Once you peel your eggs (darn sticky shells!) you will cut them in half lengthwise.

Pro tip: Don’t use a sawing, back and forth motion to cut your eggs in half.

Just place the knife in the center (lengthwise) of the egg and press down.

Step 3: Scoop Out Egg Yolks

Then, use a small spoon to gently scoop the egg yolks out of the egg halves.

Cut eggs in half lengthwise

Step 4: Use A Good Serving Tray

Place your egg halves onto a deviled egg serving tray.

I used this exact Anchor Hocking Egg Plate (Amazon) which is perfect for 12 deviled eggs.

But if you’re planning on having any deviled eggs leftover, or you will be transporting them, you’ll want something with a lid.

This Rubbermaid Egg Keeper with Lid (Amazon) would be perfect!

Step 5: Add Egg Yolks To Bowl of Ingredients

After this, add your egg yolks to your bowl of ingredients and mix well, making sure to fully mash the yolks and blend it all together.

Add Crab Deviled Eggs Ingredients to a large bowl

Step 6: Fold in Crab Meat

Once you fully blend your egg mixture, add the crab meat and fold it in.

Fold in crab meat

Step 7: Stuff Your Eggs

Last but not least, and this is the fun part, use two small spoons:

  • One small spoon will spoon yolk mixture out of the bowl.
  • The 2nd small spoon will scrape the yolk mixture off of the first spoon into the egg white neatly without making a mess.
Crab Deviled Eggs

Do this for all of your egg whites and then go back with the rest of the filling to add more.

Be sure to pack the yolk mixture into the egg white well because there is more than enough to go around.

Crab Deviled Eggs

Step 8: Add Your Garnishes

Finally, you’ll use some leftover crab meat to add on top of each deviled egg, sprinkle a little (or a lot!) Old Bay Seasoning on top, and then add your cute little slice of spring onion.

If you’re a fresh chives fan, sprinkle some of those on top too!

Now that’s what I call fancy!

And more importantly, they are absolutely delicious!

These deviled eggs are great served at room temperature or chilled – whatever your preference may be.

Crab Deviled Eggs

Without a doubt, my husband loved them!

In addition, because my twin sister Terri lives next door, I offered her family some too.

Needless to say, they’re already gone within 24 hours.

Crab Deviled Eggs

How To Store Deviled Eggs

If you’re making these deviled eggs in advance or you have leftovers (very unlikely!), you will want to cover them with plastic wrap and store them in the refrigerator.

Also, if don’t let the deviled eggs sit out at room temperature for longer than 2 hours.

In addition, when you store them in the refrigerator, they should be eaten within 2 days.

Maryland Deviled Eggs with Crab & Old Bay Seasoning Recipe

*IMPORTANT NOTE: Because the traditional deviled egg recipe does not have crab in it and the crab can be hidden by the egg mixture, please be sure that you label your deviled eggs (for people with seafood allergies) to say they have crab meat in them!*

Crab Deviled Eggs

Crab Deviled Eggs: Maryland Style

Housewives of Frederick County
Crab Deviled Eggs are taken to the next level with key ingredients that Maryland crab lovers enjoy.
5 from 4 votes
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Appetizer, hors d’oeuvre, Snack
Cuisine American
Servings 6 people


  • 6 Eggs, hard boiled
  • 5 ounces Crab Meat
  • 1 stalk Celery, diced
  • 1 Spring Onion, diced
  • 4 tbsp Mayonnaise
  • 1 tbsp Sour Cream
  • 1 tsp Lemon juice
  • 1 tsp Old Bay Seasoning
  • 1 tsp Mustard
  • Salt & Pepper to taste


  • Boil 6 eggs.
  • While eggs are boiling, add all ingredients, besides the crab meat, into a large bowl.
  • Peel hard boiled eggs and cut in half lengthwise.
  • Gently remove egg yolks from the halved eggs and add the yolks to your large bowl of ingredients.
  • Place halved egg whites onto a deviled egg serving tray.
  • Mix bowl of ingredients thoroughly until yolks are mashed and blended well.
  • Then fold crab meat into your yolk mixture.
  • Gently scoop small amounts of yolk mixture into each egg white half.
  • Be sure to pack yolk mixture well into each egg white half as you will have more than enough to fill all 12 halves.
  • Once you're done filling the egg whites, add a pinch of crab meat to the top of each egg.
  • Then sprinkle some Old Bay Seasoning as a garnish on top of the yellow parts of the deviled eggs.
  • Finally, add a slice of spring onion (preferably the green part) onto each deviled egg.


*IMPORTANT NOTE: Because the traditional deviled egg recipe does not have crab in it and the crab can be hidden by the egg mixture, please be sure that if you bring this to a gathering that you label it to say it has crab meat in it! Due to seafood allergies, this is extremely important.*
Keyword chesapeake deviled eggs, crab deviled eggs, crab recipe, deviled eggs with crab, humpty lumpty deviled eggs, maryland deviled eggs, old bay seasoning

For more delicious Maryland crab meat recipes, click on over to:

Maryland Crab Pizza

Maryland Hot Crab Dip: A Traditional Maryland Favorite

Crab Cakes Recipe with Remoulade Sauce

Maryland’s Grand Prize Cream of Crab Soup Recipe

Crab Deviled Eggs
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23 thoughts on “Crab Deviled Eggs: Maryland Style”

  1. 5 stars
    Thank you so much! These are Amazing! I’m a Maryland native and holy smokes these blew our socks off. I didn’t have the green onion but they still were great. My family finished them in no time.

  2. 5 stars
    5 stars+!

    I made these for an appetizer this evening and they were vaporized! I just boiled more eggs to make a second and double batch. The recipe is awesome but, to make them more utilitarian, I’m mashing it all up together for crabby deviled egg salad tomorrow. Hubby and I are CRAZY about this recipe! Thanks!!!

  3. Great looking recipe. I will definately be tring this one soon! I’m originally from B-More, but after 26 yrs. in the military, 20 yrs. farming and 12+ in gov’t service, finally gave up and settled in the Villages, where we CAN’T get good crabs, or seafood in general! I just have it shipped in for family gatherings! :~)
    [email protected]

  4. Old Bay deviled eggs are fantastic! If you’re ever in Bethany Beach, Bethany Blues Restaurant serves them as an appetizer. Bethany Seafood Market also sells them. Looking forward to making your recipe.

  5. 5 stars
    This was the best deviled egg recipe I’ve ever made and so easy. The presentation is “beautiful!!” I’ve made it several times and I haven’t gotten tired of eating them, and probably never will. It’s a great appetizer for a get together too!!

    Thank you Pam!!

  6. Do you recommend making them right before wanting to eat them? Or can you make the day before and keep them in the fridge overnight??please and thanks.

    • Hi Heather, You can make them ahead of time but be sure to wrap each egg white in plastic wrap and keep the yolk filling in a separate airtight bowl. Then when you’re ready to serve them, you can fill the egg whites with the yolk mixture. But it’s also fine to serve them as soon as you make them! Enjoy!

  7. The other trick I’ve learned is to lay your eggs on their side for 30 minutes before cooking. This will bring the yolk to the center of the egg and make it not only easier to work with but also more aesthetically pleasing.

  8. The eggs were completely raw after following these instructions. It seems it takes longer than bringing them to a boil and then cutting the heat, even with soaking it the warm water. Maybe you meant to say “turn down the heat”?

    “Then, turn off the heat and cover the pan for 13 minutes. After the 13 minutes, place the eggs in an ice water bath for 5 minutes.”

    • I’m sorry this didn’t work for you. It has worked for me. I searched the internet and it seems to work for others. I would recommend the method that my mom taught me and that is to just keep boiling them for approximately 8 minutes. Then place the pot in your sink and run cold water over them to cool them off. Then you can peel them. Sometimes they’re hard to peel easily this way but it will guarantee that your eggs are cooked through.

  9. 5 stars
    Nice recipe.
    With all of the great technique it’s missing the trick to stuffing eggs.
    1.) Mix stuffing
    2.) Place in large ziplock bag and close
    3.) With scissors, cut hole in corner of bag and squirt out as much filling as needed per egg.


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