Devilled eggs with crab and dill recipe

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Devilled eggs with crab and dill are a delicious take on a classic appetizer.

devilled eggs
  • Vegetarian
  • healthy
Preparation Time15 mins
Cooking Time10 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories76 Kcal4%
Fat5 g7%
Saturated Fat1 g5%

Devilled eggs with crab and dill are a delicious take on a classic appetizer. This traditional American dish is made from hard boiled eggs that are shelled, halved and have the yolks removed. The yolk is then mixed with some tasty add ins to create a moreish and mouth-watering bite. They’re a little retro, but we love to bring back a classic. Using a mix of brown and white crabmeat gives the best flavour here, and Tabasco adds a kick of spice to these devilled eggs. When something tastes as good as these do it’s easy to tell why they are a party food classic! Devilled eggs don't have to be filled with crab, you can make vegetarian versions by using smoked paprika and adding chives, chopped jalapenos, or pickles if you like!


  • 12 large free range eggs
  • 60g good quality mayonnaise
  • 1 clove garlic, minced
  • 1tsp mustard powder
  • zest and juice of 1 lemon
  • 1tsp Tabasco (optional)
  • 400g brown & white mix crabmeat
  • a few sprigs of dill, to serve (optional)




  1. Bring a large pot of water to the boil. Once simmering, add the eggs and cook for 7mins. Remove and drain out the boiling water, then cover the eggs with cold water and allow to cool for 10mins. Once cool, peel the eggs and discard shells.
  2. Cut the eggs in half and scoop out the yolks into a large bowl. Using a fork, mash together the yolks, mayo, garlic, mustard powder, and lemon juice with the crabmeat. Season well.
  3. Spoon the mixture back into the whites, top with and dill sprigs and serve.
Top Tip for making Devilled eggs with crab and dill

Make the filling ahead of time, and chill both filling and egg white ‘cups’ until you’re ready to serve!

Jules Mercer
Food Editor

Jules is a creative and talented Food Editor with over 12 years' experience in the food industry across brands and magazine titles. Jules' experience is cast and varied, from food Editor to food writing. She is also passionate about food sustainability and has an amazing talent for food Styling.