These crab deviled eggs are the perfect appetizer or snack for anyone following a low carb or keto diet!
This post may contain affiliate links.
Deviled Eggs may seem dated to some, but these classic finger food dishes are always welcomed whenever I provide them at gatherings! And the best thing is that they're naturally low in carbohydrates! I've made themed ones for Easter, Halloween, and Christmas – and lots more in between! Check out my full list of low carb deviled egg recipes!
For this recipe you'll need some hard -cooked eggs – you can either boil them in the traditional way or try my method of making hard boiled eggs in the Instant Pot!
How to Make Keto Crab Deviled Eggs
Peel each of the cooked eggs and cut them in half lengthways. Scoop out the egg yolk and place it in a bowl.
Continue with the rest of the eggs and place the egg white shells on a platter or deviled egg tray. Mash the egg yolks together with a fork, and add some mayonnaise, Dijon mustard, and a small can of crab meat.
Add some salt, pepper, and chopped fresh parsley and stir well. You could add in some low carb Old Bay seasoning at this point if you like!
Spoon the mixture into the egg white cavities. I often use a piping bag when making deviled eggs but I chose not to with this recipe as the mixture is not as smooth as other versions because of the crab.
Store in the fridge until required, removing 5 minutes before serving.
This recipe makes 16 deviled eggs (from 8 whole eggs). However, many deviled egg platters only serve 12. I find it useful to have a few deviled eggs in reserve as they often go fast!
You could also save the leftover filling and use it on toasted low carb bread or for stuffing an avocado!
Keto Crab Deviled Eggs
These crab deviled eggs are the perfect appetizer or snack for anyone following a low carb or keto diet!
Ingredients
- 8 hard boiled eggs, cooled and peeled
- 6 oz can crab meat, drained
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- salt and pepper
- 2 tbs chopped fresh parsley
Instructions
- Cut each of the cooked eggs in half lengthways and scoop out the egg yolk and place it in a bowl.
- Continue with the rest of the eggs and place the egg white shells on a platter or deviled egg tray. Mash the egg yolks together with a fork, and add the mayonnaise, Dijon mustard, and a small can of crab meat.
- Add some salt, pepper, and chopped fresh parsley and stir well. Spoon the mixture into the egg white cavities.
- Store in the fridge until required, removing 5 minutes before serving.
Notes
1g net carbs per serving of four deviled egg halves.
This recipe makes 16 deviled eggs (from 8 whole eggs).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 4 Serving Size 4 Egg HalvesAmount Per Serving Calories 285Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 420mgSodium 488mgCarbohydrates 1gNet Carbohydrates 1gFiber 0gSugar 1gProtein 20g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.