15-Minute Keto Crab Deviled Eggs with Dijon
Hard boiled eggs filled with a creamy crab and mayonnaise mixture, seasoned with Dijon mustard and fresh parsley. A protein-rich, low-carb appetizer that can be prepared ahead and chilled until serving. Perfect for keto diets and special occasions.
Ingredients
- 8 eggs, hard boiled, cooled and peeled
- 6 oz crab meat, canned, drained
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- salt(optional)
- pepper(optional)
- 2 tablespoon fresh parsley, chopped
Instructions
- 1
Cut cooled peeled hard boiled eggs in half lengthways
- 2
Scoop out egg yolks and place in a bowl
- 3
Arrange egg white halves on a platter or deviled egg tray
- 4
Mash egg yolks with a fork
- 5
Add mayonnaise, Dijon mustard, and drained crab meat to yolks
- 6
Season with salt and pepper
- 7
Stir in chopped fresh parsley
- 8
Spoon mixture into egg white cavities
- 9
Refrigerate until serving, remove 5 minutes before serving
Tips
Prepare filling up to 2 days ahead; store covered in the fridge and fill eggs shortly before serving
Use quality crab meat for better flavor; lump crab provides best texture
Good to Know
Covered in the refrigerator up to 2 days
Prepare filling up to 2 days ahead; assemble eggs no more than 4 hours before serving to prevent egg whites from absorbing filling moisture
Remove from refrigerator 5 minutes before serving to bring to room temperature
Common Mistakes
Do not over-mash yolks or mixture becomes gluey; fold in other ingredients gently
Do not skip draining crab meat or filling will be watery