Jessica B. Harris looks to the Creole cooking traditions of the Caribbean island of Guadeloupe for these deviled eggs, adding crabmeat to the filling. Harris calls this recipe a winner and says 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 egg 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; mix thoroughly with a fork until smooth. Place the 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, if desired, 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.