Corn, Crab, and Old Bay Deviled Eggs

If you don’t have Old Bay, you can make your own by combining 1 tablespoon celery salt, 1 tablespoon ground bay leaves, 2 teaspoons fresh ground pepper, 1 teaspoon paprika, and 1/2 teaspoon dry mustard. Mix all the ingredients together and store in a clean container indefinitely. Use it in this recipe as a direct 1:1 substitute for Old Bay.

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: 12 egg halves


  • 6 large eggs
  • 4 ounces lump crabmeat
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon chopped flat leaf parsley
  • 1/4 cup cooked corn kernels, frozen, canned or fresh off the cob (about half a medium cob)


1 Hard boil the eggs: To hard boil the eggs and ensure you can easily remove the shells, you can either steam them on the stovetop or in a pressure cooker. (You can also cook your eggs using the traditional boiling method, but the results don’t always peel easily.) 

2 Select crab lumps for garnish: Pick through the crabmeat and find 12 decent-size lumps of meat. Set aside to place on eggs as garnish.

3 Prep the filling: Peel the eggs and cut them in half lengthwise. Scoop the egg yolks out with a spoon into a medium-sized bowl. Add the mayonnaise, mustard, Old Bay seasoning, and remaining crabmeat to the bowl. Add most of the chopped parsley as well, reserving just a tiny bit (about 1/2 teaspoon) to garnish the top of the eggs. Mix the ingredients together, then stir in the corn kernels.

Deviled Eggs with Crab Meat Recipe peel and scoop out yolks Crab Deviled Eggs combine the fillingOld Bay Deviled Eggs mix the ingredients together

4 Fill the egg whites: Arrange the egg whites on a serving platter. For easy filling, transfer the mixture to a resealable bag, snip the corner, and pipe the filling into each egg white half. Otherwise, spoon the filling into the egg whites.

Crab Deviled Eggs fill the egg whites

5 Garnish and serve: Garnish the top of each filled egg with a piece of the reserved crabmeat, then sprinkle the reserved parsley over the top of the eggs. Dust with a little more Old Bay seasoning and serve.

Old Bay Deviled Eggs Recipe with Crab garnish the eggs and serve