Not Your Momma’s Deviled Eggs

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  • 12 large boiled eggs, peeled and cut in half
  • ½ cup Duke's Mayonnaise
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. finely chopped shallot
  • ¼ cup freshly grated Parmesan cheese
  • 8 oz. pasteurized crab meat


Pop the yolks from the eggs and set six of them aside. In a mixing bowl, whisk together the next four ingredients. With the back of a fork, mash the reserved yolks and combine with the mayonnaise mixture. Gently fold in crab meat and stuff into eggs. Refrigerate at least two hours.

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