Deviled Eggs with Crab

Total Time:
5 min
Prep:
5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 4 ounces lump crabmeat
  • 1/2 stick celery, finely chopped
  • 2 tablespoons mascarpone cheese, at room temperature
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons chopped fresh chives
  • Salt and freshly ground black pepper
  • 6 hard boiled eggs, peeled, halved, and yolks removed
Directions

In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves.

Transfer the filled eggs to a platter and serve.


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    I hated these eggs without the yolks in filling and so do the rest of the family. I agree the taste was way off no matter how much seasoning went into it.
    Yuck! This is a bad way to use expensive ingredients. The allover white color is off putting and the celery gives a weird crunchy consistency that just isn't right in devilled eggs. It was bland and watery too. I do not recommend this!
    I think not using the yolks is what does not taste good to me with this. My family loves Deviled Eggs and nobody here liked them.
    This recipe followed to the T came out absolutely HORRIBLE. Wasted good crab for nothing.
    The recipe was very easy to follow and economical. It was so good, my friends can't wait for more. Thank You posting this recipe.
    Even if you don't like eggs, this recipe is fantastic just for it's creamy, freshly-herbed crab stuffing. It's fast, simple to make and amazing. I've yet to have someone try these (who was okay with the individual ingredients of course) who didn't love them when I've made them.
    I used Vidalia Onion Dressing and mixed with the crab meat. I used fresh lemon juice and mixed in and then stuffed egg whites. Sprinkled with parsley and paprika and served. Big hit at the party.
     

     
    Toni - Landover, MD
    I can see by the ingredients, that this will be very tasty...but discarding the yolks is shocking. It also leaves the presentation rather white, don't you think. And what could be better on crab and some Old Bay seasoning. Makes me want to go for a Coke 'don 'e ocean, Hon!
    Hello Giada,
     

     
    I grew up eating deviled eggs. However; you have given
     
    new flavor to the deviled egg & sandwich recipes. I am eager to
     
    try these new recipes which I watched you create this
     
    Sunday morning.
     

     
    I always enjoy watching you create such wonderful food
     
    in the kitchen even if it's an appetizer to be eaten on a
     
    trip to the Botanical Gardens. The sandwich you created
     
    looked delicious too!
     

     
    Thanks so much.
    Did you make the eggs before you posted your 5 star review ("I am eager to try this new recipe which I watched you create this morning"? If not, can you please make and taste the recipe before rating it.
    Leave out the celery all together, unless your family is a huge fan of it, mnie is not so I discarded it.
     
    Instead of discarding the yolks, mash them seperatly and add them into the filling mixture. Add a little more dijon mustard, and a touch of white vinegar.
     
    Now it tastes wonderful and is ready to be put in the egg white shells.
     
    Sprinkle a little Old Bay on top and it makes this a wonderful dish.
     
    Normally Giada does a wonderful job in creating a great recipe, but this one needed a tad tweaking in my opinion.
     

     
    ENJOY!!
    I used premium ingredients, and I usually love Giada's recipes, but this one was TERRIBLE. Regrets all around.
    I had this dish at a BBQ the other night. I wasn't to sure about them but tried them anyway. I loved them. They were different and very tasty. I cant wait to make them my self.
    The dijon completely overpowered this dish. I added more crabmeat and mayo to try and offset the taste of the dijon and it didn't work. I agree with the person who said this would have been better as a dip, but considering how expensive crab is, I'd pitch this recipe altogether.
    May be better with the yolk included; perhaps touch of pepper sauce or something. The egg white by itself was too bland considering the crab mixture had no kick at all.
    The celery and too much mayo, etc. overpowers the sweet, delicate flavor of the crab. Not impressed with use of eggs for holding the filling - might try the small belgian endive to hold filling with some crushed flavord croutons sprinkled on top? And/or diced hard boiled eggs?
    I like crab and I like deviled eggs...but this recipe wasn't what I was expecting. I made it anyways. It was okay.
     

     
    It's just a tangy crab salad served in a hard-boiled egg white.
     

     
    I think it would be better if the crab mixture was more sweet, rather than tangy.
    Was the omission of egg yolks a mistake in this recipe?
    These deviled eggs with the crab are just wonderful !! I made them last night after the show, and my husband and I ate them, saved some for today, what a refreshing twist to deviled eggs..
    Its great to add a little imagination to an old standby like deviled eggs. I saw the show last night and went to the store, and made enough for the guys at work today and they are gone! Tastes great! Thank you Giada
    what is the point of a DEVILED EGG if you're not using the egg...the whole point is to mash up the yolk, not remove it. would've been better as a DIP with crackers!
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