Black and Blue Crab Deviled Eggs Recipe

Deviled eggs with crab meat, blue cheese and blackening seasoning makes for some intense and savory deviled eggs!

black blue crab deviled eggs platter

Recipe for Black and Blue Crab Deviled Eggs is easy to make

Marilyn announced it was time to make some deviled eggs and it was my turn. Great! But I was tired of my usual “classic” deviled egg recipe.

We differ greatly in what we think are classic deviled eggs – mine are heavy with yellow mustard (and I add even more mustard flavor by using Coleman’s dry mustard too) along with some sweet pickle relish and garnished with either sweet or hot paprika.

Marilyn prefers more mayonnaise and vinegar and sugar in hers. Well, we grew up in different parts of the country.

So I thought of crab deviled eggs (we’ve had them quite often and love them), but I put a twist on them.

Playing on the idea from a local pub that features fantastic black and blue burgers, and the fact that I’ve made a few blackened crab cakes in my day… voilà! Just add deviled eggs! (And omit the burger.)

Old Bay Seasonings has a huge family of spices.

old bay seasonings family

Yup, that is actually a pic from our spice cabinet collection.

Being from Maryland, we’re sort of born with Old Bay in our veins. For this recipe I’m working with their own Old Bay with Blackened Seasoning for these eggs.

Recipe: How to make black and blue crab deviled eggs

Makes 12 servings (double recipe for a dozen eggs)


  • 6 hard boiled eggs, halved
  • 1/4 c. mayonnaise
  • 1 T. Dijon Mustard
  • 1 t. Apple Cider Vinegar
  • 1 t. dry mustard (Colemans)
  • 1/2 t. juice of fresh lemon
  • 1/2 t. Worcestershire Sauce
  • 2 T. blue cheese, crumbled, plus additional for garnish
  • 1 t. Old Bay Blackened Seasoning (or your favorite blackening seasoning)
  • 3 – 4 oz crab meat (fresh is best, or good quality canned will work)


1. halve the eggs, remove yolks to a large mixing bowl
2. add and combine all ingredients except crab meat in bowl (taste as you go)
3. gently combine crab meat into mixture
4. spoon mixture into egg halves
5. garnish with extra blue cheese crumbles and sprinkle with blackened seasoning
6. chill for 20 – 30 minutes to allow flavors to develop, serve cold with beer


* go easy on the liquids as they will make the filling too thin
* piping the mixture into the eggs is not an option – the chunky crab meat will not work
* use a large spoon to fill and smooth over the filling covering the entire top of the egg half
* these flavors are intense – serve along hearty foods like steaks and burgers
* you’ll have leftover filling – it’s great spread on your favorite crackers

You can View or Download a Printable PDF of this recipe here:
Black and Blue Crab Deviled Eggs Recipe PDF File

black blue crab deviled eggs with old bay

Please Pin this image if you’re into the Pinterest thing!

black blue crab deviled eggs pinterest

Let us know in the comments below if you try this recipe!

old bay blackened seasoning in deviled eggs recipe

Thanks for reading!

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  1. Just so you know, the Old Bay with Blackened Seasoning is more of a “hot” version of Old Bay – versus a true blackening seasoning.
    Think Old Bay with added red chile powder.
    Traditional blackening seasoning has more of a black pepper component along with something sweet to get “black” on the grill / griddle.
    In other words, the Old Bay Blackened is tame.

  2. What a crazy twist! And I didn’t even know that Old Bay made anything but the regular Old Bay Seasoning. Today I learned….

    1. Yea, buddy. They make a few variations… but you know what?
      Sometimes, ya just don’t mess with a good thing. That’s all I’ll say. 🙂

  3. These were really good! I added extra regular Old Bay to the top of mine, just because :-).

  4. I spent my teens in Gaithersburg/Rockville. I miss the seafood! I was unaware about all the flavors of Old Bay. I’ll have to look in the grocery store. Eggs are cheap here right now. I got a dozen waiting in the fridge!

    1. I hope you can find a few of the other “flavors” they offer… but don’t blame me if you just go back to the good ol’ original Old Bay!

  5. Looks delish! I’ve never seen anything but regular Old Bay on the grocery store shelves out here in CA.

    I was recently in Baltimore, and let me tell you, next time you find yourself in the harbor area in the morning, do yourself a favor and find Diablo Doughnuts and get yourself a “Captain Chesapeake” — instead of salted caramel, it’s caramel+Old Bay. Genius!

    Also, you gotta work on your sprinkling skills, half the eggs on that board were totally missed! I’m just sayin… (or did you intentionally skip every other egg for visual effect?)

    1. Yep, skipped some of the eggs so the blue cheese crumbles would stand out. But I ended up applying a liberal dose of Old Bay after the pics were done 🙂

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