Jessica B. Harris looks to the Creole cooking traditions of the Caribbean Island of Guadeloupe for these deviled eggs, adding crab meat to the filling. Harris calls this recipe a winner and the only problem is keeping them from disappearing from the table too quickly. Read more about these deviled eggs and Harris' experiences in Guadeloupe here., April 2022


Credit: Shanna Jones

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Remove the yolks with a spoon and place them in a small bowl. Place the egg whites on a plate or better yet on a deviled egg plate. Add mayonnaise, mustard, lemon juice, crabmeat and hot sauce, if using, to the bowl with the egg yolks. Season with salt and pepper, and mix thoroughly with a fork until smooth. Place mixture in a pastry bag or a plastic baggie with one corner cut off. Pipe the mixture into the egg whites. Garnish with a dusting of paprika and serve.


Nutrition Facts

2 deviled egg halves
129 calories; protein 7g; carbohydrates 1g; sugars 1g; fat 11g; saturated fat 2g; mono fat 3g; poly fat 4g; cholesterol 194mg; vitamin a iu 265IU; vitamin b12 1mcg; vitamin d iu 44IU; vitamin e iu 1IU; folate 22mg; vitamin k 11mg; sodium 199mg; calcium 27mg; iron 1mg; magnesium 5mg; phosphorus 88mg; potassium 65mg; zinc 1mg; omega 6 fatty acid 3g; niacin equivalents 1mg.