Deviled Eggs Chesapeake

May 13, 2023May 13, 20230 5

Tasty Deviled Eggs Chesapeake for seafood lovers

by The Chefin Appetizer

Prep

20 min

Cook

10 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

156

Sugar

Fat

12g

Deviled eggs are an American classic and have been a staple at barbeques and family gatherings for years. This variation adds a seafood twist to the classic dish, making it perfect for seafood lovers. The blue crab meat in this recipe adds a lot of flavor and texture to the eggs, making them a crowd-pleaser at any party or event. Deviled Eggs Chesapeake are easy to make and can be prepared in advance, making them a great choice for anyone who wants to save time in the kitchen. They can be served as an appetizer or as a side dish to any meal.

Instructions

1.	Place eggs in a saucepan and cover with cold water.
2.	Bring to a boil over medium-high heat.
3.	Cover and remove from heat.
4.	Let eggs stand in hot water for 10 minutes.
5.	Drain and cool eggs under cold running water.
6.	Peel the eggs and cut them in half lengthwise.
7.	Remove the yolks and place them in a bowl.
8.	Mash the yolks with a fork.
9.	Add crab meat, vegetable oil, and dry mustard and mix well.
10.	Add water, 1 tablespoon at a time, to make a smooth mixture.
11.	Spoon the mixture into the egg whites.
12.	Chill the eggs in the refrigerator for 1 hour.

PROS

Deviled Eggs Chesapeake are a great source of protein and omega-3 fatty acids.

They are perfect as an appetizer for seafood lovers.

CONS

This recipe uses blue crab meat, which can be expensive and not readily available everywhere.

The deviled eggs are high in cholesterol and should be consumed in moderation.

HEALTH & BENEFITS

This recipe is high in protein and low in carbs.
It contains essential omega-3 fatty acids, which have been linked to a variety of health benefits, including reducing inflammation and promoting heart health.

	6 eggs
	4 ounces cooked blue crab meat
	2 teaspoons vegetable oil
	1 1/2 teaspoons dry mustard
	1/2 cup water , or as needed