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OB Crab Deviled Eggs

By: Schwartz UK

March 11, 2026

Classic deviled eggs get the OLD BAY® treatment! Made with hearty lump crab and a generous helping of OLD BAY®, this easy appetizer will be gone in no time.

Ingredients

6 hard-cooked eggs peeled
1/4 cup mayonnaise
1 tablespoon French's® Classic Yellow Mustard
1 teaspoon OLD BAY® Classic Seafood Seasoning
4 ounces lump crab meat, divided
1 tablespoon chopped fresh parsley

Nutrition Information

(per serving)

Classic deviled eggs get the OLD BAY® treatment! Made with hearty lump crab and a generous helping of OLD BAY®, this easy appetizer will be gone in no time.

Instructions

To hard cook eggs, bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs until ready to use.
Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in mayonnaise, mustard, and OLD BAY until well blended. Gently stir in 1/2 of the crab meat. Spoon or pipe yolk mixture into egg white halves. Top evenly with remaining crab meat, parsley, and additional OLD BAY, if desired.
Refrigerate 1 hour or until ready to serve.