These crab deviled eggs are the perfect appetizer or snack for anyone following a low carb or keto diet!

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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!

📖 Recipe

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