Crab Deviled Eggs with Pickled Onions
Creamy Crab Deviled Eggs topped with quick-pickled onions for the perfect balance of richness and brightness.
Servings: 6
Calories: 150kcal
Ingredients
Pickled Onions
- ½ red onion
- ¼ cup rice vinegar
- 1 teaspoon granulated sugar
- ¾ teaspoon kosher salt
Crab Deviled Eggs
- 6 large hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon chopped fresh dill plus more for garnish
- ¼ teaspoon Old Bay seasoning plus more for garnish
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 4 ounces fresh lump crab meat divided
Instructions
Pickled Onions:
- Peel red onion, then slice into thin half moons.
- Combine vinegar, sugar, and salt with ½ cup water in a small saucepan. Bring to a simmer, and whisk until sugar and salt have dissolved.
- Add sliced onions to a small mason jar, then pour hot brine over them.
- Let sit for 15 minutes, then drain. Return to the mason jar, and refrigerate until ready to use.
Crab Deviled Eggs:
- Peel eggs, then slice them in half lengthwise.
- Carefully scoop out yolks, and place in a medium mixing bowl.
- Transfer cooked egg whites to a serving platter.
- Mash yolks with a fork, then stir in the mayonnaise, mustard, fresh dill, Old Bay, salt, and pepper until smooth.
- Pat crab meat dry with a paper towel. Use your fingers to feel around the crab meat, removing any small pieces of shells. Fold 2 ½ ounces crab meat (roughly ½ cup, loosely packed) into the egg filling, reserving the rest for topping.
- Scrape mixture into a pastry bag fitted with an open star piping tip. Pipe generously into the egg white halves.
- Garnish with the remaining crabmeat, pickled onions, more chopped dill, and a sprinkle of Old Bay.
Notes
Storage Tips:
Store pickled onions in a mason jar in the refrigerator for up to 5 days. Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
Expert Tips:
My long-time favorite method for hard boiled eggs is to use Cooks Illustrated’s method. Start by placing eggs in a saucepan and covering them with cold water by at least an inch. Bring them to a hard, rolling boil, then turn off the heat, cover, and let stand for 10 minutes. Use a slotted spoon to transfer them to a bowl of ice water for 5 minutes. Perfect hard-boiled eggs every time!
That said, I now have a 7-egg Dash Egg Cooker, and I absolutely love it! It’s now my favorite way to make soft-boiled or hard-boiled eggs. As with the saucepan method, cool your hard-boiled eggs in an ice water bath as soon as they are done. That makes it easier to peel eggs.
Don’t have a piping bag? No worries! Scrape the filling into a ziptop bag and cut the corner off. Squeeze the filling out of the whole like it’s a piping bag.
Nutrition
Calories: 150kcal | Carbohydrates: 2g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 197mg | Sodium: 662mg | Potassium: 119mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
