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  • three deviled eggs on black plate seasoned with cayenne pepper

Our new 2021 Pinot Clair is a limited-release White Pinot Noir balanced and poised with a round, fleshy mouthfeel and remarkable complexity. Its stone fruit mid-palate, creamy finish, and bright acidity are an excellent match with these creamy, succulent, tangy Crab Deviled Eggs.


  • 12 hard-boiled large eggs
  • 1 can (6 ounces) crabmeat, drained, flaked, and cartilage removed
  • 1/2 cup mayonnaise
  • 1 green onion finely chopped
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped green pepper
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 dashes hot pepper sauce
  • 3 dashes Worcestershire sauce
  • additional minced fresh parsley


1) Cut eggs lengthwise in half. Remove yolks, reserving whites.

2) In a bowl, mash yolks. Stir in remaining ingredients.

3) Spoon and pipe yolk mixture into egg whites.

4) Refrigerate, covered, until serving.

5) If desired, sprinkle with parsley and paprika pepper to finish.

Recipe by Taste of Home
Photo by Viktoria's Table