Crab & Bacon Deviled Eggs
An Upgrade to the Classic Deviled Egg! Made with lump crab meat, seafood seasoning, and crispy bacon, these Easy Crab & Bacon Deviled Eggs get the true Maryland treatment! One bit will have you craving for more.
Deviled, Angel, or whatever you call them!
Some people call them deviled eggs, and some people call them angel eggs. Whatever you call them, just know they’re good! Deviled eggs are an essential classic that must, and I mean MUST, be at every single holiday meal, potluck, party, and any other family gathering.
My Easy Crab & Bacon Deviled Eggs take this traditional classic up a few notches with crispy bacon, lump crab meat, and, of course, SEASONING! They are sure to knock your auntie’s socks off and have her begging for more!
Tips to making the perfect boiled eggs
You’d be surprised at how many people do not how to cook eggs. The perfect egg has no green ring around the yolk; the yolk is creamy and bright yellow. There are a few simple tricks that I use all of the time to help me make the perfect boiled eggs. Here are a few that will help you every time:
Cover the eggs in cold water (about 1/2 inch above the eggs). Bring the eggs to a boil and set a timer for 8 minutes. Shock in cold or ice water immediately.
Place the eggs in a steamer and cook for 15 minutes. Shock in cold or ice water immediately.
For Soft-Boiled Eggs: Cover the eggs in cold water (about 1/2 inch above the eggs). Bring the eggs to a boil and set a timer for 6 minutes. Shock in cold or ice water immediately.
Crab & bacon Deviled EgIngredients:
Okay now, let’s talk ingredients! These ingredients are very easy to find and use! You probably have a majority of them already in your pantry.
Large Eggs: When choosing your eggs be mindful of the size. Cooking times will vary depending on the egg size. You might need a minute or two more or less depending on the egg size.
Lump Crab Meat: Since we’re already making these eggs non-traditional, let’s go all out! Get some good quality lump crab meat. Make sure that it’s fully drained of any excess liquid before using.
Bacon: Any bacon will work for this recipe. I prefer a thick cut because it cuts and holds its shape better. You’ll really be able to taste the pieces in the mix and as the garnish.
Mayonnaise: The mayo makes the filling creamy and slightly smooth. Either Hellman’s or Duke’s will work. Use what you prefer.
Dijon Mustard: I decided to use Dijon mustard for a slightly bolder taste. Plus, it works very well with bacon and crab meat flavor-wise.
Hot Sauce: I didn’t add much hot sauce to the filling. I added just a dash for a little additional spice and acid. So, don’t go crazy with it!
Sweet Relish: The sweet relish adds some texture to the filling while adding a little bit of sweetness. Dill pickle relish (or a combination of the two) would work just fine for this recipe as well.
Old Bay Seafood Seasoning: The Old Bay Seasoning is what gives these eggs that smoky, salty, and crab-like taste. You only need about a teaspoon. Have a little bit extra on the side for garnish (it acts as your paprika at the end).
Granulated Sugar: For some additional sweetness and to help balance out some of the salt, I added a few teaspoons of sugar. Trust me, a little goes a long way.
Seasoning Mix: For some additional flavor, I added some extra seasoning. I kept it pretty basic as well. Use a mixture of onion powder, garlic powder, and ground black pepper. You won’t need much of each.
Fresh Chives: You always have to have some plate grass for a little garnish. For devilled eggs, usually go with some freshly chopped chives. But, freshly chopped parsley or cilantro will work as well.
How to Make Crab & Bacon Deviled Eggs:
These eggs are way too good to just eat one! Did I mention they’re easy to make and take no time at all? You’ll have your friends thinking you really know how to cook!
The full written recipe is below, but here’s an overview.
STEP 1: Boil the Eggs. Add the eggs to a medium-sized pot. Add just enough cold water to cover the eggs. Place the pot on the stove and turn the heat to medium-high. When water begins to boil, set a timer for 8 minutes.
STEP 2: Shock the Eggs & Remove the Egg Yolks. Drain the water immediately. Cool eggs by running them under cold water or placing them in a bowl of ice water. When the eggs are fully cool, slice the eggs in half lengthwise. Remove the yolks and place them in a small bowl. Mash the yolks with a fork or potato masher.
STEP 3: Make the Filling. Add crumbled bacon, mayonnaise, Dijon mustard, hot sauce, sweet relish, Old Bay, sugar, onion powder, garlic powder, and ground black pepper to the yolks. Mix until fully combined.
STEP 4: Pipe Filling, Garnish, Chill & Serve! Spoon or pipe the mixture into the egg white halves. Garnish the deviled eggs with lump crab meat, crumbled bacon, and fresh chives. Refrigerate until ready to use. Serve and enjoy!
Can I make these ahead of time?
Yes! You can definitely prep these eggs ahead of time! Boil your eggs and slice them when fully cooled. Remove the egg yolks and make your filling. Keep your filling in a plastic freezer bag.
Place your egg whites on a cookie sheet or plastic container lined with paper towels. Wrap the egg whites with plastic wrap and refrigerate until ready to use. I only suggest prepping these eggs 1 to 2 days ahead of time. Fill the egg white halves when ready to eat. Serve and enjoy!
TRY OUT THESE OTHER Appetizer RECIPES!
There is nothing like a good appetizer to start off your meal! I’m infamous for asking for 3 to 4 appetizers to share with my table. You always have to have a few options. It’s the perfect chance to try something new without having to get a full portion.
Plus, I’m just greedy so having lots of food on the table is a must for me!
Here are some other amazing appetizer recipes that I know you and your loved ones will love:
I’d love to hear your feedback about these EASY Crab & Bacon Deviled Eggs! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
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