The Man Cave: “Egg-cellent” Deviled Eggs with Crab!

Posted on Apr 8 2014 - 9:21am by Chris Meehan

Inside the Cave –

OK, so now thanks to Jessi I’m a “novice hockey fan”… She’s even got me periodically listening to L.A. Kings hockey games every now and then while I’m doing paperwork.

During one of those games, I get THE CALL.  Brenda is finalizing a menu for a family gathering the next afternoon, and she’s decided to include a dish that only ONE PERSON in the world can make (Practically Perfect), that’s ME and my – “Egg-cellent Deviled Eggs with Crab!”


It’s a guy thing now, so I’m now on a mission – Out of the Cave, and into the Kitchen!

Ingredients: (12 Eggs makes 24 Deviled Eggs)


– 12 large eggs (When halved makes 24 eggs)
– Mayonnaise  (I like Best Foods Real Mayo, but any type will do)
– Dijon Mustard
– Crab Meat:  I prefer crab meat from the Deli or Meat/Fish Dept. available in the plastic containers, it’s fresher then canned crab, but you can certainly use either and they both work fine.
OPTIONAL: – Some Garlic Powder, Salt and Pepper, and Paprika


Boil the eggs for 20 minutes or so, rinse with cold water and put in the fridge. (I usually do this the day before we’re planning on serving them)

 The eggs must be cold – Cut the eggs in half, and scoop out the yolk into a mixing bowl.

(Place the egg halves into a serving dish that is deep enough so that you can later Saran Wrap the dish without the wrap touching the top of the stuffed eggs.)

Dice up 5 heaping tablespoons of Crab meat and put aside.

In the mixing bowl already containing the egg yolks – Mix in 6 tablespoons of Mayo, 1 tablespoon of Dijon Mustard, and ¼ teaspoon of Garlic Powder.  Add salt and pepper to your own taste.

Mix everything thoroughly until the egg mixture has a smooth consistency.

Next, mix in the crab meat, and stir thoroughly.


Everyone has a preference.  You may want more mayo, or more Dijon, Salt or pepper; maybe even more chopped crab; OR it’s just fine the way it is. If you want to add anything, now’s the time.  When it’s where you want it, start scooping the mixture into each of the egg halves.  Keep filling until they’re all done. Lastly, sprinkle a little bit of Paprika onto the top of each egg.  You’re done!

Saran Wrap the serving platter (remember to do this carefully so the top of the eggs are not touched by Saran Wrap), and place in the fridge for a couple of hours. This really helps the ingredients “mix together”. Take out of the fridge approx.. 30 minutes or so before serving. Don’t worry if you have some eggs left-over, (as my family always loves to see) the eggs keep just fine in the fridge in a Saran wrapped container or Tupperware, and taste great for days!


 3P EVENT BASICS – This is also a GREAT way to use some of those left-over eggs after EASTER, and you can also bring your “Egg-cellent Deviled Eggs with Crab” on a platter that can be given to your host or hostess as a gift! Most department stores carry inexpensive glass deviled egg dishes that can be dressed up for a quick and thoughtful host or hostess gift! 


2 Comments so far. Feel free to join this conversation.

  1. Tania Atack April 10, 2014 at 9:02 am -

    Great recipe. Except for those of us allergic to shell fish. We use Black Forest ham instead and all your ingredients and voila, you have a great alternative and yes, everyone loves them!!!

    • Jessi Meehan April 15, 2014 at 10:00 am -

      Thanks Tania! Yeah, some people are allergic to certain seafood, my Mom included! But if you sub out ham or even something different like pickles, etc…still a great recipe!