Deviled Eggs with Crabmeat Low-Carb, Keto, Gluten-Free Recipe

Di Bauer January 1, 2015 Appetizer Recipes, Fat Fast Recipes, Recipes Leave a comment 1,080 Views

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Written by Di Bauer November 30, 2001, Updated by Andrew DiMino 1/1/15

Low-Carb, Gluten-Free, Dairy-Free, Nut-Free

These are definitely not your mama’s deviled eggs!

The addition of crab and cayenne makes this low-carb, keto, gluten-free appetizer a definite crowd-pleaser.

This little bite packs a big punch.

If you take low-carb deviled eggs with crabmeat to a party, I promise they will vanish before your very eyes!

Deviled Eggs with Crabmeat Low-Carb Gluten-Free Recipe

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These are definitely not your mama’s deviled eggs! The addition of crab and cayenne, makes this low-carb, gluten-free appetizer a definite crowd pleaser. This little bite packs a big punch. If you take low-carb deviled eggs with crabmeat to a party, I promise they will vanish before your very eyes!

Author: Di Bauer
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 16 1x
Category: Low-Carb, Gluten-Free, Dairy-Free, Nut-Free

Ingredients

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8 eggs
1 6–ounce can crabmeat, drained and flaked
1/4 cup mayonnaise
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
small red chilies (optional – for garnish)
16 sprigs fresh parsley (optional – for garnish)

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Instructions

Place the eggs in a large saucepan or Dutch oven; cover with cold water. Bring to the water to a boil on high heat. Reduce the heat to low and simmer the eggs for about 15 minutes.
Immediately drain the hot water from the eggs and then run cold water over eggs to stop the cooking process.
Peel the eggs and cut them in half lengthwise. Scoop the yolks from 4 of the eggs into a medium bowl. Remove remaining 4 yolks and reserve them for another use.
Add the crabmeat, mayonnaise, dry mustard and cayenne pepper to the yolks in the bowl. Mix and mash everything together with a fork until the ingredients are well blended. Mound the yolk mixture into the center of each cooked egg white half.
Garnish each with a parsley sprig and a small sliver of chopped red chili.
Cover, and refrigerate until serving time.

Notes

Make Ahead Tip: You can hard-boil the eggs, peel and slice them and make the crabmeat/egg yolk mixture up to two days ahead of time. Place the unfilled egg whites in a Zip Lock bag. Use a straw to suck out as much air as possible from the Zip Lock bag.

Put the crabmeat/egg yolk mixture in a bowl and cover it with plastic wrap, pressing the plastic wrap directly on the crabmeat/egg yolk mixture to keep the air out.

Assemble the eggs either the morning of the party and cover them with plastic wrap or just before the party, whichever is most convenient for you.